ROASTED EGGPLANT AND GOAT CHEESE TORTILLA
WITH ROASTED RED PEPPER

1 medium eggplant, thinly sliced
2 tablespoons olive oil
4 large flour tortillas
2 tablespoons fresh thyme, finely chopped
8 ounces mild goat cheese
VINAIGRETTE:
1 large red pepper
3 tablespoons lime juice
2 tablespoons parsley, finely chopped
1 tablespoon red onion
1/4 teaspoon cayenne pepper
1/2 cup plus 1 teaspoon olive oil
salt and freshly ground pepper, to taste

Preheat the oven to 350 F.

Lightly brush the eggplant in the olive oil and season with salt and pepper to taste. Place on a baking sheet and roast for 45 minutes.

Wrap the tortillas in aluminum foil and place in the oven for 10 minutes to heat or heat on burner.

Top each tortilla with 1/4 of the eggplant, thyme and goat cheese. Drizzle on the vinaigrette and roll up.

How to Prepare the Vinaigrette:
Preheat oven to 350 F.

Rub the red pepper with 1 teaspoon olive oil. Place on a baking sheet and roast for 25 minutes. Place in a paper bag to steam.

Cut roasted peppers in half and remove the stem and seeds, peel off the skin and dice. Place in blender with lime juice, parsley, onion, and cayenne pepper. Slowly add the olive oil, drop by drop at first, and continue blending until emulsified. Season with salt and pepper to taste.