I wanted to bring this recipe back around. Eggplant is readily available this time of year. As luck would have it I was gifted a sackful of them. They can be found at most farm-stands or your local grocer. They can be white or purple skinned. I prefer those gorgeous, purple skinned, beauties.
This recipe has a few steps, but well worth the effort. It’s an impressive meal to serve to guests, if they like eggplant that is. Crispy baked eggplant, with a creamy goat cheese filling, topped with a smokey tomato chutney, and caramelized onions.
I recently made a roasted vegetable lasagna with some of my eggplant. I am also making a Middle Eastern dip today known as, baba ghanoush. Tonight we are going to have these lovely baked stacks and a bib lettuce salad. I can not wait!
Eggplant, (Solanum melongena), also called aubergine or Guinea squash, tender perennial plant of the nightshade family (Solanaceae), grown for its edible fruits. Eggplant requires a warm climate and has been cultivated in its native Southeast Asia since remote antiquity. A staple in cuisines of the Mediterranean region, eggplant figures prominently in such classic dishes as the Greek moussaka, the Italian eggplant parmigiana, and the Middle Eastern relish baba ghanoush. It is also frequently served as a baked, grilled, fried, or boiled vegetable and is used as a garnish and in stews. The plant is closely related to the tomato (Solanum lycopersicum) and the potato (S. tuberosum) as well as to several poisonous nightshades. (excerpt from Encyclopedia Brittanica)
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