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Baked eggplant with goat's cheese and cream
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Creamy goat's cheese enhances this delicious vegetarian bake.
Ingredients:
  • 2 medium eggplants
  • 27.30 gm olive oil
  • 3 garlic cloves, crushed
  • 300ml good-quality tomato passata
  • 250ml (1 cup) thick cream
  • 20.00 ml fresh basil, chopped
  • 20.00 ml fresh mint, chopped
  • 20.00 ml fresh thyme, chopped
  • 150g soft goat's cheese
Instructions:
  • Slice the eggplant into 2.5cm pieces, season with salt, and let sit in a colander for 30 minutes to remove bitterness and excess liquid. Rinse and dry with paper towels before using.
  • Preheat your oven to 180°C. Brush the eggplant with oil. Heat a chargrill pan over high heat, then grill the eggplant for 1-2 minutes on each side until lightly charred. Pat dry on paper towel.
  • In a bowl, mix garlic and tomato passata together. In another bowl, combine cream, herbs, salt, and pepper. Layer 4 slices of eggplant in a small baking dish, then add half of the cheese on top. Spread a bit of the tomato mixture over the cheese, then add another layer of eggplant. Repeat layering with the remaining ingredients.
  • Pour the luscious cream over the top and bake for 15 minutes until golden. Serve promptly for a delightful experience.

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