What’s Not To Love?
Why not give this beautiful recipe a try, it is so simple to prepare, healthy, tasty , gluten-free and quite impressive? I love making baked eggplant as a side dish, it is a wonderful accompaniment to a main meal.
1 large eggplant
2 cloves garlic (minced)
Cream cheese, you could use full fat, medium fat or even fat free( smooth)
2 fresh figs _ sliced or quartered
A few cherry tomatoes (halved)
Good quality olive oil
4 tbsp balsamic vinegar
1 tbsp brown sugar, preferably raw organic sugar if available
Kosher salt to taste
1.Halve the eggplant and score diagonally carefully, now scatter minced garlic over the eggplant halves and brush with olive and sprinkle with salt to taste. Place the eggplant skin side down and bake for 30-40 minutes at 180 degrees.
2. Heat 3 tbsp olive oil in a skillet, over a medium flame and toss in halved cherry tomatoes, cook for about 3-5 minutes or until tomato skin blisters, you can season lightly with salt and freshly cracked black pepper. Remove tomatoes and set aside in a bowl. Add vinegar and sugar to the pan, and return to a medium flame. Bring to a slight boil and remove from heat.
3. When the eggplant is ready, slather cream cheese liberally over and top with tomatoes and fresh figs, bake for 8-10 minutes at 180 degrees. Finish off by drizzling balsamic reduction, you could also drizzle olive if desired. Garnish with fresh or dried chives.
4. Best served immediately and enjoy!
Thought For The Day!
Light And Blessings