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
- 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.