I have a little confession to make; I don't actually love eggplant all that much. I'm convinced it's a textural thing. That being said, I've had a few eggplant dishes that I've really enjoyed recently. The most memorable one being in a lovely pasta dish at this darling restaurant in Greenpoint. Eggplant is obviously something that I rarely cook at home, so as I woke up Sunday morning a slight panic began to arise over what on earth I was going to cook this week using eggplant. After a little browsing on a few of my favorite food blogs, I finally stumbled upon this eggplant flatbread recipe. This dish is perfect for a little impromptu dinner party. It's incredibly simple to make and is absolutely scrumptious! The ciabatta bread gives each bite a nice crunch that very pleasantly overrides my eggplant texture hangups and the classic combo of goat cheese and mozzarella makes each bite sinfully good.
P.S. Check out the other eggplant recipes from our fellow food bloggers this week below!
by Stephania (adapted from Bon Appetit, October 2010)
What you need:
- 1 eggplant, sliced to 1/4" thick slices and cut in half
- 1 loaf ciabatta bread, sliced in half
- 1 1/4 cups marina sauce, see recipe here
- 2 ounces goat cheese
- 1 cup shredded mozzarella
- 4 tbsp olive oil, divided in half
- 1/3 cup basil, roughly chopped (leave a few whole for garnish)
- Red chili pepper infused olive oil (optional)
- Salt and pepper to taste
What you do:
Add two tablespoons of olive oil to a large skillet over medium-high heat. Apply salt and pepper to both sides of eggplant. Add eggplant to skillet, cover and cook for about 10 minutes, turning often. Transfer to plate. Brush remaining olive oil onto cut side of the ciabatta bread and toast on skillet (cut side down) for about one minute at medium-high heat.
Place bread on skillet cut side up. Apply about 1/3 cup of marinara sauce to the bread and then add basil, crumbled goat cheese, and eggplant. Top with mozzarella and apply the remaining marinara sauce with a spoon. Drizzle with red chili pepper olive oil. Toast in oven for 12 minutes. Slice into 2" strips and serve immediately.
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