Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

EGGPLANT AND TOMATO WITH CHEVRE

Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 25 minutes
Cooking time: 40 minutes
Totaltime: 1 hour 5 minutes

Ingredients

  • 1 small eggplant (3/4 lb)
    2 teaspoons coarse salt
    1/4 cup olive oil
    1 large red onion, thinly sliced
    2 cloves garlic, minced
    1/4 teaspoon hot pepper flakes
    salt and pepper
    3 tomatoes, thickly sliced
    1 tablespoon fresh snipped chives or green onion tops
    2 ounces creamy chevre
    1/4 cup whipping cream

Preparation

  • Trim eggplant; peel if desired. Cut crosswise into 1/4-in slices. Sprinkle slices with coarse salt; place in colander to drain for 30 minutes.
    Rinse eggplant well under cool running eater; pat dry and set aside.
    In skillet, heat 1 tablespoon of the oil over medium high heat; cook onion, garlic and hot pepper flakes, stirring often, 3 to 5 minutes or until onion is softened. Spoon half of onion mixture into greased 13-by-9-in baking dish. Sprinkle with salt and pepper.
    Overlap slices of eggplant and tomato over onion mixture finishing with remaining onion mixture. sprinkle with chives and drizzle 2 tablespoons oil over top.
    Cover with a piece of waxed or parchment paper cut to fit the dish, and applied directly to surface; bake in 400F oven 10 minutes. Remove paper; drizzle with remaining oil.
    Replace paper; bake 20 minutes longer, basting occasionally with juices that collect in baking dish, until eggplant is tender.
    Remove dish from oven; let stand 1 to 2 hours for flavors to develop.
    About 10 minutes before serving, heat broiler and remove paper from baking dish.
    In small bowl, combine goat cheese and cream until smooth. Dot teaspoonfuls of the mixture evenly over top of eggplant dish.
    Broil about 2 minutes or until cheese is melted and lightly browned. Serve at once or at room temperature.
Have you tried the recipe?

Eggplant and tomato with chevre

Add Comment

* Required information
1000
What is the opposite word of small?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook