Nov 9, 2014

Sunday's Recipe: Eggplant and figs

When do you typically pin recipes on Pinterest (if you ever look for food inspiration, that is)? 
As for me, it happens to be on my commute home in the evenings. Probably the time I'm most hangry* (guilty as charged). On such an occasion I came across that image on Pinterest that combined two things I already loved separately: eggplant and figs. Combined they were very unexpected for me but so delicious I made this recipe twice so far. Once I served it with couscous and the other time with quinoa, satisfying every single time.

Ingredients for two persons: 

2 small eggplants
2 cloves of garlic, minced 
1 large ball of fresh mozzarella, sliced 
1/2 of a leek, thinly sliced (also good: spring onions)
2 fresh figs, sliced (I'm going to try if it also works with dried figs)
a few cherry tomatoes,
olive oil, salt and pepper to taste

How to:

Cut the eggplant in half and score its flesh with a couple of strokes with your knife, without cutting the skin. Then rub the halves with a clove of garlic, brush with olive oil and sprinkle with salt. Arrange eggplant halves, open side down, in a large roasting pan and braise for a couple of minutes until they look like in the picture below. Alternatively you could also bake the eggplant in the oven.

When the eggplant is done, it's time to top it with the remaining ingredients: tomatoes, figs, mozzarella slices and lastly the leek (tip: maybe it would be better to cook the leek a little bit before to soften them, because mine browned in the oven). 

At this point you can also add spices and herbs to your hearts desire. Roast the eggplant in a 180 degree Celsius oven for about 15 minutes or until your cheese is bubbly. Just before serving, you could drizzle balsamic reduction on top on. As I mentioned before, it goes great with couscous or quinoa. 

Let me know when you try this recipe - I love hearing from you!


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