Friday, May 21, 2010

Chevre Aubergine (Dairy-Free, Gluten-Free)

Boy does it smell good in my kitchen...I have a little glass of a moonshine, Port-type wine and dinner in the oven. I made up a variation on Parmesean Aubergine, one that I can eat.

Ingredients: 1 egg plant, 1/2 a good tomato, 1-2 cloves of garlic, chevre; 2 sorts; one fresh, one aged, salt and pepper, olive oil 

I sliced an egg plant in half, dug out a little of the center, and filled it with a mix of fresh tomatoes and garlic I had reduced over a low flame for a little while, in a little olive oil. Salt, pepper to taste and slices of fresh and medium aged goat cheese topped it off. It will cook for a little over an hour at about 300, and be served with our evening's grilled selection. No, I do not expect or hope that the children will have anything to do with it, this is an adult dish, it can just stay that way!

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