From Chef Anthony Cole, Chatham Bars Inn
Ingredients
- 2 medium-sized eggplants
- ½ cup Parmesan cheese
- ¾ cups crumbled goat cheese
- ¼ tablespoon chopped rosemary
- 1 lemon juice and zest
- ¾ tablespoon chopped parsley
- ¾ tablespoon chopped mint
- 1 ounce extra virgin olive oil
Instructions
Combine the ingredients and spread on toasted slices of good bread.
