Harissa & Goat Cheese Stuffed Eggplant & A Salad

Eggplant has never been on my list of favorite foods, in fact I hated it when I was a child.   One exception is Eggplant Parmesan, but then what doesn’t taste good smothered in tomato sauce and laden with cheese? I do occasionally buy eggplant and even grow it in the garden some years because I haven’t totally written it off as unfit for food. I cling to the possibility that I have never eaten it properly prepared, so when I saw the little Thai eggplants at the Super G Mart I was inspired to give them yet one more try.

I made cuts most of the way through the eggplants and forced harissa paste into the cuts. I put them in a 400ºF oven to roast while I put together a salad. When the eggplants looked about done I slid a slice of goat cheese into each one and put them back in the oven.


For the salad I cut up red onion, Bosc pears and strawberries from the garden. To that I added black lentil sprouts and chopped cilantro.


For the dressing I used home cultured buttermilk to which I added chives, lemon balm (melissa), fresh dill weed, parsley, minced garlic, crushed celery seeds and a pinch of dry Italian herbs. I used xanthan gum to thicken the dressing.

salad dressing


I was very pleased with how the eggplant turned out. The salad was good too.

eggplant

eggplant & salad


 

 


2 thoughts on “Harissa & Goat Cheese Stuffed Eggplant & A Salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s