We recently visited Roland's mom, who invited us to stay over for dinner and served some delicious eggplant, tomato and cheese sandwiches, generously topped with basil. We've always loved eggplant and decided to play with the recipe a little bit and suggest serving eggplant with various delicious and highly nutritious toppings as an appetizer, rather than making it the main star at dinner.
This recipe is only a platform for developing your own relationship with eggplant (or zucchini squash or sweet potatoes or peppers or any vegetable you can use as a base for your toppings).
To make 2 generous servings, I used:
1 eggplant
2 tbsp olive oil
1/2 avocado
3 oz feta cheese
2 oz olive tapenade
basil leaves for decoration
optional toppings: tomato salsa, caramelized onions, pine nuts, walnuts, pesto sauce, sour cream
Slice the eggplant in 1/2 cm slices. Coat them well with olive oil and cook them in an iron cast pan over medium heat. When they are ready, place on a serving plate and top each slice with avocado slices or paste (you can leave the pieces whole or mash finely as I have done above), and feta cheese or olive tapenade and feta cheese. Decorate with a fresh basil leaf and enjoy immediately, while still warm.
This recipe is in the company of many other delicious and health-boosting recipes over at Chowstalker, your primal source of cooking ideas and recipes on the net :)
1 eggplant
2 tbsp olive oil
1/2 avocado
3 oz feta cheese
2 oz olive tapenade
basil leaves for decoration
optional toppings: tomato salsa, caramelized onions, pine nuts, walnuts, pesto sauce, sour cream
Slice the eggplant in 1/2 cm slices. Coat them well with olive oil and cook them in an iron cast pan over medium heat. When they are ready, place on a serving plate and top each slice with avocado slices or paste (you can leave the pieces whole or mash finely as I have done above), and feta cheese or olive tapenade and feta cheese. Decorate with a fresh basil leaf and enjoy immediately, while still warm.
This recipe is in the company of many other delicious and health-boosting recipes over at Chowstalker, your primal source of cooking ideas and recipes on the net :)
All of my favorite things in a handy little mouthful!
ReplyDeleteSo glad you like them :) I love doing rolls with eggplant and zucchini, too, there is so much you can do with them. I will share more soon :)
ReplyDeletelooks excellent. I'll make this soon, but will probably sub in goat cheese for the feta since feta is way too salty for me.
ReplyDeleteLooking very much forward to your other recipies!!!
I am glad you like them. We use Bulgarian feta, which comes in a large piece and we keep it immersed in water. This gets rid of a lot of the salt content (which is initially lower than that in Greek feta). You can buy Bulgarian cheese in most Mideastern or Persian markets.
ReplyDeleteOh my gosh, this looks amazing!!! Is it hand-holdable? Or do the eggplant slices get floppy?
ReplyDelete