Baked Eggplant Delight
Baked Eggplant Delight
This is for all of my wonderful vegetarian friends. If you’re an
eggplant lover this will bring you great joy!
I used a medium sized American purple eggplant for this recipe.
There are a variety of eggplants, but this is the most common you will find in the grocery store.
I love all varieties, and would suggest buying organic eggplants sold at the farmer’s market. I have successfully grown the Japanese variety in my garden. They are smaller, and thinner and taste great thinly sliced and grilled. I have found that people are either crazy about eggplant, or completely loathe it. If you belong to the latter
group, give this recipe a try. You may change your mind.
2 Medium sized American purple eggplants
Approx 1/2 cup extra virgin olive oil
6 Fresh garlic cloves thinly sliced
1 cup cherry tomatoes halved
8 Fresh Figs thinly sliced/ a few
whole ones for plate decor
2 fennel bulbs
1/2 cup organic vegetable broth
1/2 cup gorgonzola cheese crumbles
Sea salt for flavor
Preheat Oven at 350 degrees
Wash and slice eggplants in half. Slightly slice the round edges in order for the eggplant halves to lay flat
Evenly distribute 2 tablespoons of olive oil on top of each half.
Bake in the oven for fifteen minutes until tops are golden brown, then cover with foil for the remaining 25 minutes.
Remove and let cool down
While the eggplant is baking, heat pan on the oven at high heat and
braise sliced fennel in 1 tablespoon of olive oil. Stir occasionally until
the fennel is slightly browned, approx 5 minutes
Add 1/2 cup of vegetable broth and reduce heat, stir until fennel has fully absorbed the broth
Remove from heat, and place in a bowl.
Set aside. Asthe eggplant is cooling down, place nonstick pan on high heat on the stove, add 2 tablespoons olive oil and toss in tomatoes and garlic slivers, add a dash of sea salt. Stir and cook on high heat for several minutes and remove from heat, set aside in a small bowl.
Do not over cook tomatoes and garlic
This few minutes on high heat just opens the flavor, and brightens the tomatoes
After you remove from the pan, place fig slices in the pan on high
heat for one minute
Remove and allow to cool down and set aside
Now you are ready to construct your eggplant delight!
Place eggplant halves on a plain white serving dish. With the back of a small spoon, gently press on the flesh of the eggplant, creating a slight divot
Spread fennel evenly on top, place tomatoes and garlic over the
fennel. Artfully lay fig slices over the tomatoes Sprinkle gorgonzola cheese over the top
The cheese is optional
Sprinkle a dash of sea salt over the top, and you’re ready to go!!
The combination of the bold and creamy eggplant, with the sweetness of the figs, slightly bitter gorgonzola and zest of tomatoes, lends itself to an amazing layering effect of flavor.
If you need an extra kick, in a small bowl, mix a tablespoon of honey, a couple of tablespoons of soy sauce, and a dash of curry.
Drizzle a bit over each eggplant serving!
Enjoy this as a nice lunch entree, accompanied with a small bowl of Miso soup, or on its own.
This could also lend itself to a first course!
Enjoy!!! Sexy Chef Wendy
dish, followed with a fish entree for dinner!!
I have made corn chowder in the past that is so deliciously decadent
with a lot of preparation and time. My mother and I stumbled across
this simple, sweet and rich corn bisque that is so easy and quick to
Always use sweet corn, otherwise your bisque will be bland and
starchy in flavor.
10 Cobs of Corn
2 Cobs of Corn Steamed for a few minutes
1 Freshly Squeezed Lime
1 Teaspoon Fresh Chopped Thyme
1 Tablespoon EVOO
Salt and Pepper for Taste
Blend fresh raw corn kernels in blender until completely
liquified. Place strainer over a large bowl and strain the liquid, to
separate the starch. This will leave you with a smooth liquid of corn
juice. Discard the remaining starch from the strainer. Place the liquid
in a medium sauce pan, on high heat, continually stirring until it comes
to a boil, and stir for another two minutes. Remove from heat and let it
cool down to room temperature. Once cooled down place the thick
and creamy looking corn bisque into a serving bowl. Add lime juice,
olive oil and thyme. Take the two steamed corns, and cut off kernels,
and add to the bisque for texture. Add a small amount of salt and
pepper for taste. Be very light on the salt!!
This is a perfect starter dish. It tastes rich and creamy, without the
butter and creme added. You can throw little bits of lobster or white
fish in it to make it a heartier meal.