Friday, September 05, 2014

eggplant napoleon

This is less a recipe and more a collection of things in the fridge that sounded good together — and they were right.

an eggplant or sevengoat cheesefig preserves
Pull the little hat off the eggplant and cut a small piece off the top and bottom so both ends are flat. Stand the eggplant upright on the large end and cut longwise in 1/4 inch thick slices. (I cut the first to get the rounded part with the peel away so all the slices I use are all eggplant.)  I cut enough where each person had a stack of three slices. You can do more if you like.

Heat a grill pan and brush each side of the eggplant with olive oil and grill for about two minutes a side, until eggplants are marked and softened, but not wilted. Let them cool just a bit and then lay one slice on the plate and spread the goat cheese and then the fig preserves; add another slice and do the same thing; add the top slice and you’re done. (The dots on the plate in the photograph are a balsamic reduction I bought at Trader Joe’s.)