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Export date: Tue Sep 21 17:11:12 2021 / +0000 GMT

Eggplant Stuffed with Goat Cheese



Eggplant Stuffed with Goat Cheese

  • 1 3/4 pound eggplant
  • 3/4 pound Tropea onion
  • 1 pound tomatoes
  • 5/8 pound goat cheese
  • 1 cup white wine vinegar
  • 1 ounce sugar
  • 1 small bunch chives
  • 6 basil leaves
  • 1/2 cup extra virgin olive oil
  • salt and pepper
  1. Rinse the eggplant and slice them lengthwise. Sprinkle the slices generously with salt and let them drain.

  2. After about 20 minutes, sauté them with a bit of oil in a nonstick pan over medium heat. When they're done, lay them on paper towels to absorb the excess oil.

  3. Mix the caprino with the chopped chives (keep aside a few stems) and season with salt and pepper to taste. Wash the tomatoes and purée them with about 2 tbsp. (30 ml) of oil.

  4. Strain the purée with a fine mesh strainer and season with salt and pepper.

  5. Slice the onions and heat them in a pan with the sugar and vinegar. When the liquid reaches a boil, turn off the heat and strain it.

  6. Blend the basil leaves with 2 tbsp. (30 ml) of oil.

  7. Place a tablespoon of cheese in the middle of each eggplant slice and roll it up.

  8. Tie chive stems around it so it stays closed. Arrange them on serving plates with a spoonful of sweet and sour onions, a spoonful of tomato sauce and a drizzle of basil oil.