I don't know where the name came from (Eggplant Napoleon) but I have found a new favorite dish named exactly that. As usual, I have tweaked another recipe (this recipe has been altered from the Atkins recipe, Eggplant and Goat Cheese Napoleon) adding my own spin to it. I believe it is even better than the original. If you have never tried eggplant or thought you didn't like it before, you should try this recipe. It may change your mind on the whole affair.
- Ingredients:
- 1 Pound whole eggplant
- 4 Tablespoons extra-virgin olive oil (garlic olive oil works really well here)
- 1 Teaspoon salt
- 1/2 Teaspoon ground black pepper
- 20 asparagus spears or two bunches of broccolini
- 5 1/2 Ounces log of goat cheese (Ashed Chevre works well)
- 4 Tablespoons tomato paste
- 4 Tablespoons water
- 1/2 Teaspoon dried oregano
- 1 Teaspoon dried thyme plus a little extra for sprinkling
- 1/8 - 1/4 Teaspoon of cayenne pepper (depending on how spicy you want it)
- 1/4 Teaspoon crushed dried rosemary
- 4 Sprigs of fresh basil
- Directions:
- 1. Slice eggplant into twelve 1/2-inch rounds, and sprinkle with 1/2 of the salt; let stand for 10 minutes on a cookie sheet that has been lined with paper towels.
- 2. Heat grill to medium, or heat broiler.
- 3. Remove paper towels, and brush the eggplant slices with 2 tablespoons olive oil, coating all sides. Sprinkle with 1/2 of the cracked pepper. Let stand until grill is ready.
- 4. Brush asparagus (or broccolini - my personal favorite to use in this recipe) with remaining 2 tablespoons olive oil, and sprinkle with remaining salt and pepper. Grill eggplant slices for 3 minutes per side or until they are golden brown. Grill asparagus until halfway cooked but still firm, 2 to 3 minutes per side (depending on thickness). Transfer each to a plate.
- 5. Cut the goat-cheese log into 16 slices.
- 6. In a small bowl, combine tomato paste with the water. Stir in oregano, thyme, cayenne, and rosemary.
- 7. On a lightly oiled cookie sheet, place 4 eggplant slices down. Spread a small amount of the tomato mixture on each slice and then place 2 goat-cheese rounds on top of the tomato mixture. Repeat, layering until you have four eggplant stacks with cheese on top. If you have any tomato mixture left over, top the stacks with it.
- 8. Place 1/4 of the asparagus spears or broccolini (cut into 2-inch pieces) on top of each eggplant stack. Sprinkle with a little thyme and heat in the oven for about five minutes, or until cheese has melted a little bit.
- 9. Serve with a sprig of basil on top.
- If you decide to fix this dish, write me and let me know what you think. Cheers!
