 
Cook Time: – 20 min
NOTICE: Cook time may vary depending on quantities requested.
|
| 2 |
large eggplants |
2 |
| 2 tbsp |
freshly squeezed lemon juice |
30 mL |
| ¼ cup |
olive oil |
50 mL |
| 1 tbsp |
granulated sugar |
15 mL |
| 2 tbsp |
finely chopped fresh basil |
30 mL |
| 12 fresh |
whole basil leaves for garnish |
12 |
| ¼ tsp |
dried oregano |
1 mL |
| ½ tsp |
salt |
2 mL |
| 2 |
garlic cloves, minced |
2 |
| 2 |
tomatoes, cut into slices |
2 |
| ½ cup |
Lactantia Light Cream Cheese |
125 mL |
PREPARATION
- Grease grill and preheat barbecue to medium-high heat. Slice eggplants lengthwise, into 8 (1/2-inch/1-cm) thick slices. In a small bowl, whisk lemon juice with olive oil, sugar, basil, oregano, salt and garlic.
- Brush lemon mixture over both sides of eggplant. Barbecue until grill marks appear on undersides and eggplant begins to soften, from 4 to 5 minutes. Brush with lemon mixture again, then turn. Dot each eggplant with Lactantia cream cheese, equally dividing it over each slice.
- Continue barbecuing until grill marks appear on undersides, about 4 more minutes. Remove from grill. Cover 4 eggplant steaks with sliced tomatoes and 3 basil leaves each. Top with remaining eggplant, cheese-side down, forming a “sandwich”.
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