Eggplant with goat cheese

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Eggplant with goat cheese

Eggplant with goat cheese

Number of people

2 eggplants

1 onion

1 large can of crushed tomatoes (or fresh tomatoes, about 5 or 6)

Tomato concentrate

2 cloves of garlic

1 goat log

Parmesan cheese


Olive oil

Salt and pepper

Preparation: 45 min
Cooking time: 1 h
Step 1
Peel the onion and dice.
Step 2
Wash the aubergines and cut them into 2 cm cubes (do not remove the skin).
Step 3
Brown the onion with olive oil and add the aubergines.
Step 4
Once the eggplants are lightly browned, add the crushed tomatoes and garlic.
Step 5
Season with salt, pepper, add the basil and simmer over low heat for 10 to 15 minutes.
Step 6
Add the tomato paste and simmer over low heat (the tomato juice must be 3/4 evaporated).
Step 7
Take a terrine dish, put 1/3 of the preparation, put the goat and so on, finishing with the preparation.
Step 8
Finish with parmesan cheese on top.
Step 9
Grill until the parmesan cheese turns a light golden colour.
Author's note
Quite easy to make and delicious for eggplant and goat lovers.

I add my grain of salt

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