Eggplant and Goat Cheese Caviar

Cervelles D'aubergine

(1 vote)

1 eggplant - (about 1 1/4 pounds)
3 tablespoons olive oil
2 tablespoons finely-minced shallots
1 tablespoon finely-minced garlic
1 teaspoon savory
1/4 cup goat cheese room temperature
salt to taste
freshly-ground black pepper to taste

Poke a few holes in eggplant and place in baking dish. Bake at 400 degrees until eggplant is completely shriveled and soft to touch, about 50 minutes.

Remove from oven, slit eggplant lengthwise and let stand 5 minutes. Scoop seeds and flesh into bowl and discard skin. Mash eggplant with fork and set aside.

Warm olive oil in skillet over medium-high heat. Add shallots, garlic and savory and cook until shallots and garlic are soft, without coloring, about 1 minute. Add to eggplant.

Add goat cheese and mix well to evenly distribute through eggplant. Season with salt and pepper. Cover and refrigerate until well chilled, about 2 hours.

This recipe yields 3 cups.



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