Eggplants with chèvre – a delicious appetizer

Recipe serves 4

Ingredients:

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

Preparation:

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.

PRESERVED APPETIZERS

It seems that nowadays everybody is crazy about preserving food. So you probably know how to make jams, pickles and sauces. I am not going to bore you with another of those typical preserves. While in Europe, I came across a recipe for preserved zucchini rolls with a soft goat cheese filling. I love the idea of having something instantly ready for your guests coming over for a glass of wine or as an appetizer before you serve dinner.

2 small zucchini

salt, pepper

1 cup olive oil

half a bunch fresh thyme

3/4 pounds soft goat cheese

half a teaspoon coarse pepper

1 teaspoon mild paprika

2 tablespoons sesame seeds  

Slice zucchini lengthwise with a mandolin - make them as thin as you can. Season with salt and pepper. Sauté them in a olive oiled pan at medium heat until tender. Add thyme leaves and let cool.

Put soft goat cheese in a bowl. Mix in coarse pepper, paprika and sesame seeds. Place cooled zucchini slices on a clean work surface, spread goat cheese mixture on top, and roll. Rinse a glass jar with very hot water, dry it, and snuggle the zucchini rolls into the jar. Fill with olive oil until covered. Seal with the lid.

Bon appétit!