Editor’s Note: I re-blogged this because I thought it was creative and beautiful. I still think it is. I made it last night and, to me, it was not that good.
I like eggplant and I’ve cooked it many times, and I’ve written three different blogs about it. But to me, this was really lacking in flavor and I personally do not find this the best way to cook an eggplant. I added more olive oil and brushed it on the top (not in the instructions, even though olive oil was an ingredient), but once it was done, I spent too much time cutting the eggplant away from the skin, which was tedious.
So instead, after cutting out the flesh, I threw that in a blender with the cooked tomato and onion, threw in some garlic cloves, some hot Spanish paprika and olive oil, blended it for a quick and MUCH tastier baba ganoush-type spread. I ate it with raw veggies for lunch and it was great.
I made this recipe this fall with different type of cheese, each time. Could go very good without the cheese for the vegans or you can add some bacon if you like meat very much. I loved it with salty cheese and no bacon, and as you can see, the presentation makes you eat everything.
- 1 big eggplant or 2 small eggplants
- 2-3 tomatoes
- 1 onion
- 200 g cheese (cheddar or salty cheese)
- salt and pepper
- olive oil
Cut the tomatoes, cheese and onion in thin slices. Clean the eggplant and cut it in two. Each half cut it in thin slices. Keep the stem so all the slices will stay together. Put some salt on it and leave it to get soft a little bit.
Stuff eggplant slices with tomato, cheese and onion. Press the eggplant slightly with the palm of your hand to form a fan. At…
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