Seared Eggplant with Soft Cheese
If you need a simple starter for your next meal, or another small plate for a tapas party, you should try this seared eggplant topped with a soft cheese! It's so simple, but so decadent at the same time. Use the highest quality olive oil and balsamico you can get for a real treat!
Background: This is another dish that I learned from a wonderful lady at her store in the Mercato Centrale in Florence, Italy.
- Eggplant (2)
- Soft Cheese (Goat's Cheese/Boursin) (1 pack)
- High Quality Olive Oil (For drizzling)
- Balsamic Vinegar (For drizzling)
- Dried Garlic (To taste)
- Oregano (To taste)
- Red Chili Flakes (To taste)
- Salt/Pepper (To taste)
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.
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.
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.
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!
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.