Eggplant Toasts with Goat Cheese and Walnuts
Out of the numerous little bites that came out of my kitchen so far this year, these have to be in my top 3. Inspired from Mediterranean cuisine where eggplant holds a prominent role, these Eggplant Slices with Goat Cheese and Walnuts are as simple to make as they are delicious. A great, delicious recipe to celebrate this late-Summer, plum purple vegetable. An appetizer, a salad topping or a side dish. This is a simple and versatile eggplant recipe, that can be on the table in less than 30 minutes.…
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 14 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 large eggplant, cut in 0.5-inch (1.25cm) thick slices
- ½ tbsp salt, plus more to taste
- ¼ cup (60ml) Extra-Virgin Olive Oil, plus extra for drizzling
- Fresh ground black pepper, to taste
- ½ cup (75g) Goat cheese, crumbled
- 1/3 cup (40g) chopped walnuts
- 4-5 fresh thyme sprigs, stemmed
Instructions
- 1
Step 1 - Place the eggplant slices in a strainer and toss with ½ tbsp salt. Let drain for 1 hour. After 1 hour, rinse off the eggplant slices and pat dry with paper towels.
- 2
Step 2 - Preheat your oven to 400F (200C) with a rack in the middle. Line a baking sheet with parchment paper.
- 3
In a large frying pan, heat up the olive oil over medium heat. Cook the eggplant slices until soft and golden, about 3 minutes on each side, working in batches (do not overlap the eggplant slices in the pan).
- 4
Step 3 - Arrange the eggplant slices on the baking sheet, in a single layer. Season with salt and pepper, to taste. Sprinkle the goat cheese and chopped walnuts evenly onto the eggplant slices. Top with a sprinkle of fresh thyme. Drizzle some olive oil over everything.
- 5
Bake the eggplant slices until golden, about 12-13 minutes.
- 6
Serve warm or at room temperature.