Easy mouthwatering starter: Aubergine and Goats Cheese

10. September 2015 in Food
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Aubergine with Goats Cheese - With a olive oil, balsamic vinegar, mustard and honey vinaigrette and topped with basil.

Aubergine with Goats Cheese – With a olive oil, balsamic vinegar, mustard and honey vinaigrette and topped with basil.

If you like to spoil your guests with mouthwatering dishes that are also a delight for the eye, then this vegetarian starter with Aubergine and Goats Cheese is for you. I fell in love with it the first time my dear friend Marlu made this for me and it has been one of my favourites ever since then. The combination of Aubergine and Goats Cheese with an olive oil, balsamic vinegar, honey and mustard vinaigrette is just so delicious. And, the basil is not just there as garnish, but gives it that extra kick. Really yummy. Another reason to really love this: you can make it in advance. This means you can spend more time with your guests

Preparation Time: 30 mins

Ingredients:

Serves 3-4 Persons

  • 1 Aubergine
  • Goats Cheese (it usually comes in 150g tubs) In the picture the brand Alpenmark is from Aldi. I have seen Chavroux in most shops as well as in other countries. They also do a lactose-free one.
  • Juice of 1/2 – 1 Lemon
  • A pinch of dried rosemary, thyme and oregano
Aubergine, Goats Cheese, Lemon, Basil

Aubergine, Goats Cheese, Lemon, Basil

 

Vinaigrette:

  • 6 Tablespoons Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 1 teaspoon Mustard
  • 1/2 teaspoon Honey
  • Salt and Pepper

Serve with a french loaf.

Method

Step 1

Slice the Aubergine into approximately 1 cm slices. Depending on the number of courses and whether the main dish is light, I use 4 slices per person otherwise 3 slices are ok, as this is quite filling.

Sliced Aubergine

Aubergine slices


Step 2

Heat some olive oil in a pan. Then fry the aubergine slices until golden brown and soft. Sometimes I use 2 pans simultaneously depending on the amount of servings I have to prepare. Then lay the fried slices on some kitchen role to drain the excess oil. In fact, I dab the tops with more kitchen role.

Fried aubergine slices

Fried aubergine slices


Step 3

Mix the dried herbs and sprinkle on the slices. Also sprinkle some and pepper.

Dried herbs, salt and pepper

Dried herbs, salt and pepper


Step 4

Mix the Goats Cheese with the juice of the lemon. I like to start with a little and add more according to taste. Also add a pinch of salt and pepper or more if needed. It depends on the goats cheese.

Goats cheese, lemon, salt and pepper

Mix goats cheese, lemon juice, salt and pepper


Step 5

Place an aubergine slice on the plate you wish to serve the starter on. Then spread some cheese on it. I like to start with the bigger slices and continue adding smaller slices, so that a pyramid can be formed.

Aubergine and goats cheese pyramid

Aubergine and goats cheese pyramid


Step 6

Now it is time to make your vinaigrette. You can drizzle this around the aubergine and goats cheese pyramid. Then add the basil on top.

Aubergine and goats cheese pyramid

Aubergine and goats cheese pyramid

Note: 

  • If you don’t have time to make the vinaigrette, you can use a good balsamic creme. In the picture above I used a vinaigrette and right on top I used a balsamic creme.

I hope you give this a try and would love to hear what you think.

If you have any favourite aubergine recipes, let me know as I think aubergines are absolutely delicious.

Until the next time and stay as awesome as you are.

Ciaoi,

Danielle

PS: In some countries Aubergines are also know as brinjals or eggplants.

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