Baked Eggplant Slices with Goat Cheese and Figs

Eggplant slices coated with a flavorful marinade are first quickly seared to soften them, then topped with a mixture of goat cheese, basil, and pine nuts, and baked in a hot oven until the cheese slightly melts. The addition of fresh figs adds the perfect finishing touch.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 17 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Marinade

  • 3 spoons Oil, olive

  • 2 spoons Vinegar, balsamic

  • 2 pod Garlic, fresh

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 pinch Spices, thyme, dried

  • 1 pinch Spices, oregano, dried

  • 1 pinch Spices, basil, dried

  • 1 piece Eggplant, raw

  • 120 g Cheese, goat, soft

  • pieces Basil, fresh

  • 2 spoons Nuts, pine nuts, dried

  • 2 piece Figs, fresh

Steps

  1. Wash the eggplant and remove the stem. Dry it with a paper towel and slice it into 1 cm thick slices. Coarsely chop the pine nuts together with the basil leaves. In a bowl, mix the goat cheese, basil, and pine nuts. Season with pepper and salt to taste. Wash the figs and cut them into quarters.

  2. Peel and finely chop the garlic. In a bowl, mix the olive oil, balsamic vinegar, garlic, salt, pepper, thyme, oregano, and basil. Arrange the eggplant slices on a large plate and brush both sides with the prepared marinade (use a brush for this).

  3. Place a non-stick pan on the stove and heat it well. Sear the eggplant slices in the hot pan on both sides (about 3 minutes per side). Place the seared slices on a baking tray lined with parchment paper.

  4. Turn on the broiler in the oven. Spoon the mixture of goat cheese, basil, and pine nuts onto the center of each eggplant slice. Add the fig quarters and place the baking tray in the preheated oven for 3 to 5 minutes, until the cheese melts nicely and the figs are slightly caramelized.

Nutrition Information (Per 100g)

  • Calories: 178.87 kcal
  • Fat: 13.68 g
    • Saturated Fat: 3.82 g
  • Carbohydrates: 7.65 g
    • Sugars: 3.62 g
  • Protein: 5.23 g
  • Fiber: 1.81 g

Advice

Instead of fresh figs, you can use dried figs, and pine nuts can be replaced with walnuts or hazelnuts. Garnish the plates on which you serve the dish with arugula. You can also marinate the eggplant slices in the prepared marinade.