Aubergine mille-feuilles with goat’s cheese, cinnamon, pistachios and honey

Mille-feuilles1

Hello everyone! Look who’s back!

I’m very sorry I haven’t posted in so long, but I’ve had a few cooking mishaps on some recipes I was working on. You know, good weeks, bad weeks… It happens I guess:-/

Fortunately, the last one turned out just fine and yummy!

As you may notice from the lengthy title, this could easily be labelled an everything-but-the-kitchen-sink dish but it not really is. About a year or so ago, I sort of came up with this one-dish meal of roasted aubergine with yogurt, pistachios and cinnamon. Having an aubergine in my fridge and pistachios in the cupboard, I felt like making a more presentable dish of it.

I hope you’ll like it🙂

Serves 2, as a side dish

  • 1 aubergine
  • 1 goat’s cheese log
  • Cinnamon
  • 1 handful pistachios, roughly chopped
  • 1-2 teaspoons runny honey
  • Vegetable oil

Cut the aubergine into 0.5 cm/¼ inch slices. Brush oil on both sides and lightly fry for a few minutes over medium heat.

Cut the cheese into 0.5 cm/¼ inch slices.

Preheat the oven to 180°C/350°F.

To make the mille-feuilles: on a slice of aubergine, add a slice of goat’s cheese, a pinch of cinnamon and a pinch of pistachios. Continue until there are no ingredients left. You can also make 2 or 4 small mille-feuilles, which will be more stable.

Bake for 5 to 10 minutes, until the cheese has melted.

Once removed from the oven, drizzle some honey and pistachios and serve immediately.

Enjoy!

2 réflexions sur “Aubergine mille-feuilles with goat’s cheese, cinnamon, pistachios and honey

    • Hello Carmen,
      I don’t know about nutmeg because if there is too much, the dish tends to become too sweet. I’m thinking this dish needs something with more kick, like cumin or, if you like spicy food, maybe Cayenne pepper

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