Recipe by awalde
This delicious Mediterranean salad looks wonderful if served in small cups as starter or as appetizer. Servings depend on the size of the cups.
Top Review by Kiwi Kathy
Delectable. I served it as a dip with crackers rather than as a side salad, which worked really well. So very, very tasty and healthy too. Will certainly make again. Made for Reunion Game of Tag. November 2011.
- 1 lb eggplant (about 1 long eggplant)
- 1 garlic clove, crushed
- 2 tablespoons olive oil
- 1 teaspoon lemon juice or 1 teaspoon vinegar
- salt and pepper, to taste
- 2 ounces feta cheese, fresh or 2 ounces ricotta cheese or 2 ounces goat cheese
- 2 -3 teaspoons basil pesto, fresh
Topping and decoration
- 4 -8 ounces tomatoes, fresh and cut in small pieces (cherry tomatoes or San Marzano would be the best)
- 1 -2 ounce feta cheese (optiona) or 1 -2 ounce camembert cheese, cut in small pieces (optiona)
- fresh thyme, springs (or other herbs) (optional)
Directions See How It's Made
- Prick eggplant, place them in a baking pan and bake at 350F in the oven for about one hour or until soft (or broil the eggplant for about 15 mintues turning several times, check if soft).
- Allow skin to shrivel and turn black so as to give a smoky flavor to the salad.
- Peel eggplant while still hot and chop flesh into pieces. Drain if necessary over a colander.
- Blend eggplant with garlic, oil, lemon or vinegar, salt and pepper together until smooth.
- With the fork work together cheese and pesto until combined.
- Spoon eggplant cream in cups (as smaller as prettier).
- Place tomato pieces over the cream.
- Spoon a smaller amount of cheese-pesto over tomatoes.
- Top with a small piece of feta or Camembert cheese and decorate with herbs.