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Eggplant Cookies With Goat Cheese And Tomato Basil Sauce

Natural.Foodie's picture
Ingredients
  Olive oil 20 Teaspoon
  Garlic 1 Clove (5 gm), minced (Large Clove)
  Shallot 1 Small, minced
  Tequila 1 Tablespoon (Preferably Golden)
  Dry red wine 1 1⁄2 Tablespoon
  Tomatoes 2 Large, peeled, seeded and chopped
  Shredded fresh basil 2 Tablespoon
  All purpose flour 1⁄2 Cup (8 tbs), sifted
  Egg 1 , lightly beaten
  Fresh bread crumbs 1⁄2 Cup (8 tbs)
  Japanese eggplants 2 , peeled and cut into twenty-four 1/2-inch rounds (Long, Narrow)
  Goat cheese 4 Ounce, cut into 12 rounds (Cylindrical Shaped)
  Salt To Taste
  Freshly ground pepper To Taste
Directions

1. In a medium saucepan, heat 2 teaspoons of the oil. Add the garlic and shallot and cook over moderate heat, stirring, until softened but not browned, about 1 minute. Add the tequila and red wine and cook until almost completely absorbed, about 1 minute. Stir in the tomatoes, salt and pepper and cook until slightly thickened, about 5 minutes. Stir in the basil and keep warm.
2. Put the flour, egg and bread crumbs in 3 separate shallow bowls. Dip the eggplant rounds in the flour until completely coated. Next, coat with the egg and then roll in the bread crumbs.
3. In a large heavy skillet, heat 2 tablespoons of the olive oil over moderately high heat. Add one-third of the eggplant slices and saute, turning once, until crisp and golden brown, about 4 minutes on each side. Drain on paper towels. Repeat 2 more times with the remaining oil and eggplant.
4. Sandwich 1 slice of the goat cheese in between 2 slices of hot fried eggplant. Spoon the tomato-basil sauce onto 4 heated plates and arrange 3 eggplant "cookies" on each one. Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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