Eggplant is one of my favorite vegetables. I also am a big fan of goatcheese, so combine those two and you have a recipe I will love for sure. Combined with a “pesto” and pine nuts you have a delicious meal without meat. You can also use half an eggplant per person and make something to go with it, but I ate a whole eggplant and it was more than enough. The original recipe is from a cooking book, but I changed it a bit and made my own version.
Ingredients for one grilled eggplant with goatcheese
100gr soft goatcheese
1 garlic clove, pressed
1 egg yolk
Big hand of fresh basil
Two tablespoons olive oil
Juice from half a lemon
Hand of pine nuts
Fresh pepper and salt
Extra olive oil
Pre-heat your oven to 200 degrees Celsius. Cut the eggplants in half and make a diamond pattern in the flesh, about 1 centimeter deep. Sprinkle a good amount of olive oil on it, make sure all the flesh has some oil on it otherwise it will get very dry in the oven. Add some salt and pepper, lay the eggplant in a baking dis hand put it in the oven for 40 minutes. In the meantime you can mix the goatcheese with the egg yolk and pressed (or grated) garlic. After 40 minutes you can take the baking dish out of the oven and you can spread the goatcheese mixture on top of the eggplants. Set the oven to the grill program and put the baking dish back in the oven for another 10 minutes. In the meantime you can bake the pine nuts in a dry pan, until they develop some color and make the “pesto”. In a kitchen machine (or with a handmixer) you can mix the basil with the olive oil and lemon juice. Save some basil to garnish (and because it is really delicious to have some fresh basil on top of it). After 10 minutes you can get the eggplants out of the oven, put them on a plate, sprinkle the “pesto” and the pine nuts over them and you are done. Eet smakelijk!
This recipe is for 1 person but you can also use half an eggplant per person and make something to go with it.
How do you make grilled aubergine: This recipe is lactosefree.