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LA Foodbitch Recipe: Eggplants with chèvre – a delicious appetizer

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Recipe serves 4

2 eggplants
olive oil
a generous 1/2 pound cherry tomatoes
fleur de sel
2 tbsp aceto balsamico
1/2 pound chèvre or buffalo mozzarella
a handful of basil leaves, plucked into small pieces


Cut eggplants in slices, about 1/3 of an inch, brush generously with olive oil.
Place the slices on a baking sheet and bake them on both sides for about 10 minutes at 400 F until a golden crust forms. Let them cool on a paper towel.
 Cut cherry tomatoes in halves, place them into a heat resistant dish, drizzle generously with olive oil and bake for 60 minutes at 200 F.
 Sprinkle with fleur de sel and the aceto balsamico, roast for another 60 minutes in oven, let them cool.

Place one eggplant slice on 4 individual plates. Add tomates. Cut chèvre or bufflao mozzarella in slices and individually place on top of eggplant. Add basil leaves, fleur de sel and pepper from the mill. Sprinkle with a little olive oil. Repeat until all ingredients are used. Serve at room temperature.

Written by lafoodbitch

February 24, 2011 at 9:46 am

Posted in LA+Living

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