Guest recipe by Sam, who does all our (exceedingly delicious) cooking, praise be. This is a fancy-dancy-looking recipe that uses up one whole eggplant in a go.
I love eggplant but for a long time I wouldn't buy them simply because of how large they are and how poorly they keep. Most recipes that call for eggplant make an enormous amount of food if you want to use it up. I wondered how stripped down I could serve eggplant, and this recipe is the result. Using one normal-sized eggplant makes a good meal for three.
- 1 eggplant
- 2 tbsp honey
- 3 oz goat cheese
- 7-8 thin slices of whole-grain bread
- Preheat the oven to 400°. Then cut the eggplant into 7 or 8 slices, around 3/4-inches thick each. Place into 9x13 baking pan.
- Drizzle the honey over the eggplant, then top with goat cheese. Bake for 30-32 minutes until cheese is browned and eggplant is soft.
- While the eggplant is baking, slice the bread (a little thinner than what you see here, actually, about 1/4-inch thick) and double-toast them, so they're crunchy but not burnt. You'll end up with something akin to a crunchy cracker but with more stability.
- Spatula the rounds onto the toast circles and they're ready to eat! Best served warm, of course.
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