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Aubergine Delight: A Medley of Roasted Eggplant, Cherry Tomatoes, and Goat Cheese


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"Aubergine with goat cheese and cherry tomatoes, ¡a wonderful combination!"

Serves Serves 4-6 | Prep Time 20 | Cook Time 40

Why I Love This Recipe

Did you know that aubergines, also known as eggplants, are botanically classified as berries? Despite their savory reputation, they belong to the same family as tomatoes, potatoes, and bell peppers.


Ingredients You'll Need

2 large aubergines (eggplants), cut into 1-inch cubes
1/4 cup olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 cups cherry tomatoes
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter, melted
8 ounces goat cheese, crumbled
1/2 cup fresh basil leaves, thinly sliced


Directions

Preheat the oven to 400°F (200°C).


In a large bowl, toss the cubed aubergines with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well coated.


Spread the aubergines on a baking sheet in a single layer and roast for 20 minutes, or until tender and slightly browned.


Remove the aubergines from the oven and set aside.


In the same bowl, toss the cherry tomatoes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.


In a small bowl, mix the panko breadcrumbs with the grated Parmesan cheese, melted butter, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper.


Transfer the cherry tomatoes to a separate baking sheet and roast for 10 minutes.


Remove the tomatoes from the oven and increase the oven temperature to 450°F (230°C).


In a large oven-safe skillet or baking dish, combine the roasted aubergines and cherry tomatoes.


Sprinkle the breadcrumb mixture over the top and bake for 5 minutes, or until the breadcrumbs are golden brown and crispy.


Remove from the oven and let cool for 5 minutes.


Gently fold in the crumbled goat cheese and sliced fresh basil.


Serve warm or at room temperature.


Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.


Pairs Well With

A crisp, chilled Sauvignon Blanc or a refreshing rosé wine to complement the fresh flavors.


Questions, Comments & Reviews


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