Eggplant ‘Oreos’
Layering things between slices of broiled eggplant is a lovely way to make use of the vegetable’s structure and texture. I like the looks of this concoction, a savory variant on the iconic cookie.
1 large or 2 medium eggplant (look for ones that are as cylindrical as possible)
Salt
Olive oil
8 ounces fresh goat cheese
2 or 3 tablespoons milk
¼ cup dried tomatoes, chopped
Salt and pepper
Pesto sauce
Slice the eggplant into eight rounds about 3/8-inch thick. Liberally salt both sides, and place in colander 30-60 minutes. Rinse, and squeeze dry.
Heat broiler or grill to high. Brush both sides of eggplant rounds with olive oil, and broil or grill until cooked through and softened and just barely beginning to brown, 5 minutes or more per side. Let cool.
In a bowl, mix goat cheese with a tablespoon or two of milk to make cheese spreadable. Fold in chopped dried tomatoes and salt and pepper to taste.
Spread goat cheese mixture on one eggplant round, and top with another to make a “cookie.” Repeat with rest of eggplant rounds.
Thin ¼ cup pesto sauce with enough olive oil to make a pourable mixture. Place one “oreo” on a serving plate, and drape with a tablespoon or two of pesto oil. Serves 4 as an appetizer.
