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
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
- 6 Tablespoons Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1 teaspoon Mustard
- 1/2 teaspoon Honey
- Salt and Pepper
Serve with a french loaf.
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.
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.
Mix the dried herbs and sprinkle on the slices. Also sprinkle some and pepper.
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.
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.
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.
- 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.
PS: In some countries Aubergines are also know as brinjals or eggplants.