1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Seared Eggplant with Soft Cheese
It

Preparations

  1. Step 1

    Gather your ingredients.  I used Japanese eggplant, but if you can find an American-sized one, you'll have bigger portions.  I also used a rich, aged balsamic and a high quality olive oil. The dish I had in Italy was made with goat's cheese, but that's hard to find in Japan so I used a Boursin, which has a similar texture. Slice up your eggplant into thin slices.

    Gather your ingredients. I used Japanese eggplant, but if you can find an American-sized one, you'll have bigger portions. I also used a rich, aged balsamic and a high quality olive oil. The dish I had in Italy was made with goat's cheese, but that's hard to find in Japan so I used a Boursin, which has a similar texture. Slice up your eggplant into thin slices.

  2. Step 2

    Brush the eggplant on both sides with the olive oil.  I also used some basil-infused olive oil for brushing.  Season on both sides with the garlic, oregano, chili flakes, salt, and pepper.

    Brush the eggplant on both sides with the olive oil. I also used some basil-infused olive oil for brushing. Season on both sides with the garlic, oregano, chili flakes, salt, and pepper.

  3. Step 3

    Heat some olive oil in a skillet over medium heat, and add the eggplant.  Cook on both sides for a few minutes each until they reach your desired level of brownness.  You could also grill the eggplant if you'd like.

    Heat some olive oil in a skillet over medium heat, and add the eggplant. Cook on both sides for a few minutes each until they reach your desired level of brownness. You could also grill the eggplant if you'd like.

  4. Step 4

    Arrange the eggplant on a plate, drizzle with olive oil and balsamic vinegar, and top with chunks of Boursin.  Pair it with a delicious Italian wine (I chose a Chianti). Makes a truly delicious and healthy appetizer or snack!

    Arrange the eggplant on a plate, drizzle with olive oil and balsamic vinegar, and top with chunks of Boursin. Pair it with a delicious Italian wine (I chose a Chianti). Makes a truly delicious and healthy appetizer or snack!

  5. Step 5

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

Comments

  • Melinda Talton Miller

    Melinda Talton Miller This is absolutely fantastic.....loved it!!!

    over 6 years ago
  • Hiroki Baba

    Hiroki Baba That looks really simple and good! I'm going to try to make that soon!

    over 6 years ago
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