Eggplant, tomatoes, zucchinis with D’Iberville Napoleons

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Ingredients

??? aubergines / eggplants, small size, sliced ???
??? zucchini, sliced ???
??? garlic, minced ???
??? chives, fresh, minced ???
??? fresh thyme, minced ???
??? Italian parsley, fresh, minced ???
??? olive oil ???
??? D'Iberville cheese, cut into strips ???
??? tomatoes, sliced ???
??? sun-dried tomatoes (oil packed), chopped ???
??? salt [optional] ???
??? ground pepper to taste ???

Method

  1. Place the eggplant and zucchini slices, garlic and herbs in a bowl. Cover well with olive oil. Season with salt and freshly ground pepper.
  2. Preheat the BBQ grill. Grill the eggplants and zucchinis. Set aside.
  3. Divide the eggplant slices on a barbecue-safe baking sheet. Layer them with cheese, tomato and zucchini slices. Repeat the process, finishing with the cheese to assemble 4 napoleons. Put it back on the barbecue grill for a few minutes until the cheese is melted.
  4. Put the napoleons on plates. Drizzle with olive oil, top with sun-dried tomatoes and season with salt and freshly ground pepper.

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    My Notes

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    • I replaced oregano by rosemary and it turned out great
    • use my large pan with the copper bottom
    • leave under the grill 3 minutes instead of 1 to get a golden crust

    This recipe is in the following categories

    Cheese | Halal | Kosher | Vegetarian

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