Last night, Chris and I had a supper of broiled eggplant with goat cheese, fresh tomato, and basil.
I followed this recipe except I cut ¼ inch instead of ¾ inch rounds (whoops!) and used basil in place of all the other herbs.
I cut the largest and straightest eggplant from this week’s delivery into rounds, dipped them in honey-balsamic vinaigrette, and spread them out on the broiler.
These went under the broiler for about 10 minutes. I flipped them halfway.
While the eggplant was broiling, I chopped up half the basil and added it to the diced tomato along with the rest of the vinaigrette and some salt.
With a couple of minutes of broil time left, I topped the rounds with goat cheese. The creamy texture of the goat cheese makes this easy to do by hand.
When the rounds were done, I moved them to a plate and added little bits of the tomato-basil mixture.
We were very happy with this supper, and the best news is we have enough goat cheese and tomato-basil mixture left over to make more tonight!