Parmesan Goat Cheese Eggplant

Parmesan Goat Cheese Eggplant

Parmesan Goat Cheese Eggplant

Parmesan Goat Cheese Eggplant

 

Parmesan Goat Cheese Eggplant — original and beautiful appetizer equally delicious both in hot and cold. Perfect for a festive table.

Ingredients for 1 serving:

  • eggplant — 2 pieces
  • Peeled tomatoes in their own juice — 400 g
  • Parmesan — 70 g
  • goat cheese, hard — 70 g
  • red onion — 1 piece
  • olives pitted — 1 handful
  • capers — 2 tablespoons
  • thyme — 2 sprigs
  • tarragon — 1 sprig
  • olive oil — 5 tablespoons
  • chili flakes — 1 pinch
  • sea salt — 1 pinch

Cooking:

Preheat oven to 375 ° F.

Aubergine with stalk cut in half lengthwise and cut the flesh, being careful not to cut through the wall.

Boats of eggplant lay out in the form of heat-resistant ceramic slice up, drizzle with olive oil and bake in preheated oven for 10-16 minutes. Flesh is finely chopped eggplant.

Red onion peel and finely chop. Preheat a frying pan 2-3 tbsp. olive oil, put sliced eggplant and onions, sprinkle with salt and chili pepper, stir and fry until soft.

Add tomatoes in own juice (if necessary, grind them in a frying pan right scapula) and is still a bit warm.

Finely chopped tarragon. In a frying pan with the vegetables add the olives, capers, chopped tarragon and mix well.

Goat cheese cut into thin slices. Cheese grate.
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On podpechennye lay eggplant vegetable stuffing, sprinkle with grated Parmesan cheese on top put slices of goat cheese. Sprinkle with remaining eggplant with olive oil and bake in preheated oven for 15 minutes

Ready eggplant sprinkle with thyme leaves.

Stuffed eggplant wonderful vegetarian recipes, as well as Noodles mushroom

 

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Recipe Name
Parmesan Goat Cheese Eggplant
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