Roast-eggplant slices, crisp on the outside and deliciously succulent within, piled up with tomatoes and goat’s cheese makes an excellent veggie picnic roast.
Reprinted from The Picnic Cookbook by Annie Bell. Copyright © 2013. Published by Kyle Books. Photos by Jonathan Bell.
|3 eggplants, sliced approx. 1 1/4-inch thick, ends discarded||2 cups cherry tomatoes, halved or quartered, depending on size|
|Extra virgin olive oil||5 1/2 ounces young firm goat's cheese (such as Perroche), cut into approx. 1/2-inch dice|
|Sea salt and black pepper||Coarsely chopped flat-leaf parsley|
Preheat the oven to 425 degrees fahrenheit. Lay the eggplant slices out on a couple of baking trays, with a little space between each slice. Brush the slices with oil on both sides and season the top.
Roast for 20 minutes, then turn them and cook for another 15–20 minutes until golden. At the same time, scatter a little salt over the tomatoes in a bowl and set aside.
Transfer the eggplant slices to a large roasting dish that holds them in a single layer with a little space in between. Pour 3 tablespoons of oil over the tomatoes and gently toss, and mix in the goat’s cheese.
Pile this on top of the eggplant slices and return to the oven for 4–5 minutes to warm through, then leave to cool. Scatter with lots of chopped parsley. Transport in the roasting dish covered with foil, or transfer to a plate or container and cover.
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