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Eggplant And Goat Cheese Caviar (Cervelles D'aubergine)
Ingredients
- 1 x eggplant - (abt 1 1/4 lbs)
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. finely-chopped shallots
- 1 Tbsp. finely-chopped garlic
- 1 tsp savory
- 1/4 c. goat cheese room temperature Salt to taste Freshly-grnd black pepper to taste
Directions
- Poke a few holes in eggplant and place in baking dish. Bake at 400 degrees till eggplant is completely shriveled and soft to touch, about 50 min.
- Remove from oven, slit eggplant lengthwise and let stand 5 min. Scoop seeds and flesh into bowl and throw away skin. Mash eggplant with fork and set aside.
- Hot extra virgin olive oil in skillet over medium-high heat. Add in shallots, garlic and savory and cook till shallots and garlic are soft, without coloring, about 1 minute. Add in to eggplant.
- Add in goat cheese and mix well to proportionately distribute through eggplant. Season with salt and pepper. Cover and chill till well chilled, about 2 hrs.
- This recipe yields 3 c..
- Yield: 3 c.
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