Mmmm licky licky!
Whenever I write that, you know it’s good.
Check check check it out:
Eggplant is a recent introduction to my diet. Well, actually, it is more of a re-introduction.Â Growing up, I ate eggplant all the time. My father (the household cook) likes to fill them with ground beef, cheeses, and other veggies. And let’s face it–it’s meaty,Â comforting, and neutral enough to be used in so many different ways. It also absorbs flavor like woah–a lot like tofu.Â If you don’t like eggplant, it’s simply because you haven’t seen it shine in all its glory! This recipe is a versatile one–you can change it up depending on what you have on hand.
WhenÂ I think eggplant, my mind craves an eggplant-tomato-cheese combo. I didn’t, however, want Italian flavors. I wanted Eastern European flavors.Â If you want this to have Italian flavor, though, you can use buffalo mozzarella and basil in place of the Bulgarian cheese and parsley.
– 1 eggplant
– 1 tbsp extra virgin olive oil
– 1 tsp sea salt
– 2 tbsp tomato paste
– 1 tbsp unsalted butter
– 1 small bunch parsley
– Bulgarian 100% sheep cheese (kashkaval)
Begin by cutting the eggplant length-wise into 1/2 inch thick slices.
Lightly coat both sides of the slices with olive oil and place them on a baking sheet.
Salt & Pepper…
…and into the oven they go at 450 degrees Fahrenheit for about 20 minutes or until cooked through and brownish:
In a small saucepan, heat up 1 tbsp butter with 2 tbsp tomato paste. It warms up the paste and the butter adds taste.
For assembly, I layered the tomato paste and butter mixture, Bulgarian sheep cheese and chopped parsley on one end of each eggplant slice and then rolled ’em up!
Mmmm licky licky indeed!