Fried Eggplant Organic Micro Basil Appetizer

For the Eggplant:
1 large eggplant
2 Tbsp olive oil
3 tsp goat cream cheese
1 tsp sea salt

Cooking Directions: Cut the eggplant into long 3slices pour the sea salt on top of eggplants before frying. Pre heat the olive oil in the medium high heat in the pan. Add the eggplant slices and fry until will become golden from both sides. When the eggplants are ready let them to soak the oil on the piece of paper towel for 3-6min. spread the goat cheese on the fried eggplants and make 3 rolls. Put on the plate and serve with micro basil mix on side.


For the Micro Mix:
4 Tbsp micro basil mix
1 Tbsp balsamic vinegar
1 tsp sea salt
1 stalk green onion
2 tsp fresh squeezed lemon juice
1 tsp rosemary olive oil

Cooking Directions: Pre-wash the micro basil let it drain for 5min. Combine green onions, sea salt, balsamic vinegar, rosemary olive oil and fresh squeezed lemon juice. Stir properly and serve with roasted eggplants on side.

Original recipe courtesy of Organic America.
See the full recipe here.