Grilled Aubergine With Chevre |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This is an adaptation from a menu selection we enjoyed at the National Arts Centre in Ottawa,Canada. Basically it is grilled eggplant with goat cheese. But it is the balsamic wash with herbs which provide flavour, with the grilling providing texture. This may be made in either luncheon or dinner size, and is usually served with a small side-salad of mixed greens in a raspberry vinaigrette. Wine match; chardonnay or reisling, very cold. Easy to prepare. Ingredients:
1 medium eggplant, washed and sliced top to bottom, slices about 1/2-inch thick, rind left on |
3 tablespoons extra virgin olive oil |
2 teaspoons fresh basil, finely chopped |
1/2 teaspoon fresh rosemary, chopped |
1 teaspoon balsamic vinegar |
6 ounces goat cheese |
6 teaspoons buttered bread crumbs |
2 tablespoons fine sea salt |
1 tablespoon fresh ground black pepper |
Directions:
1. Lightly salt each side of eggplant slices. Put to rest in a colander for about 15 minutes, then scrape the sweat from the eggplant.
2. Combine olive oil, balsamic vinegar, basil and rosemary. Use a silicone or pastry brush to apply to one side of eggplant slices.
3. Put the eggplant slices under a broiler, about 4 inches from the element, until lightly brown. Turn the slices over, apply the balsamic wash to the second side, and put under the broiler. When the tops turn light brown, remove from broiler and quickly add rounds of goat cheese, top with bread crumbs and return to broiler until the cheese puffs up and the breadcrumbs are toasted brown.
4. Remove to serving plates; add a spring of fresh rosemary if desired. Add salad, and serve, leaving the rind.
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