Eggplant Avocado Napoleon

Description

• Makes 4 servings

Ingredients

• 1 large eggplant, peeled
• 1 tsp salt, divided
• ⅓ cups +2 tablespoons olive oil, divided
• ¼ cup white wine vinegar
• 1 garlic clove, pressed
• 1 tsp fresh or dried rosemary
• 3 large California avocados, peeled and sliced
• 1 (4.5 ounce) container garlic-and-herb soft spreadable cheese

Directions

1. Cut eggplant lengthwise into 6 slices.
2. Sprinkle slices evenly with ½ teaspoon salt.
3. Let stand 10 minutes.
4. Whisk together ⅓ cup olive oil, next 3 ingredients, and remaining ½ teaspoon salt and set aside.
5. Brush eggplant slices evenly with remaining 2 tablespoons olive oil grill in a Weber charcoal or gas barbecue, covered with grill lid, over high heat (400°F to 500°F) 2 minutes on each side.
6. Place eggplant in a large shallow dish and drizzle with half of olive oil mixture.
7. Grill avocado slices, without grill lid, 2 minutes on each side.
8. Cut eggplant slices crosswise in half.
9. Arrange one slice on each of 4 individual plates.
10. Spread evenly with one-third of cheese; top with half of avocado slices, and spread with one-third cheese.
11. Repeat layering procedure with 4 eggplant slices, remaining cheese, and remaining avocado; top with remaining eggplant.
12. Drizzle evenly with remaining olive oil mixture.
13. Serve immediately.