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eggplant, goat cheese, roasted peppers

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Last night we went out in Phoenixville with good friends. We really went big, too. My dirty feet, which I have from walking a mile home in no shoes, are evidence of a good time had by all. We each made an appetizer and this is one to share with you all…


  • 2 eggplants, skin peeled
  • 2 large red peppers
  • 1 package goat cheese log
  • basil
  • olive oil


  1. Preheat oven to 350F
  2. Peel eggplant and chop into rounds
  3. Spread basil infused olive oil on rounds
  4. At same time remove stems from peppers, cut in half and place in oven
  5. Bake both eggplant and peppers for 20 minutes or until tender, not mushy
  6. Remove both from oven, place dollop of goat cheese on each round
  7. Peel skin from roasted peppers and thinly slice
  8. Place peppers on top of goat cheese
  9. ENJOY!


Everyday I’m shuffling…




About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

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