This is gluten free, all natural, low lactose recipe. It is really tasty and great as a main or starter.
It is a 7-minute meal.
I learnt this recipe in an evening working with Chef Abigail from the Camaje Bistro in New York. (camaje.com) It was part of a Christmas present, a private cooking class in a real kitchen with the chef. It included cooking and serving a three-course meal, including a gluten free, flourless, molten chocolate pudding, which I will be blogging soon.
I absolutely loved this experience, it was personalised to my tastes, taking allergies into consideration. Chef Abigail was easy going (no Ramsey type yelling in the kitchen), passionate and because of this is was fun and I was able to pick up tips and tricks of the trade. I’d truly recommend it and if you are interested, the courses are listed on the Camaje website.
Ingredients
- 1 eggplant
- Coconut oil
- 4oz soft goat cheese, at room temperature
- 1 tbsp. chives (finely chopped)
- 1 tbsp. thyme (stems removed)
- Small shallot (diced)
- Salt and pepper to taste
(Options: The original recipe had cream in to thin the mixture and red pepper, but I choose to omit those for preference).
Method
- Preheat your oven to 400f/200c
- Slice the eggplant into 6 even pieces width ways
- Brush each piece with oil and generously season with salt and pepper
- Place the eggplant on a baking tray and place in the oven for 7 minutes, turning once (or until golden and tender). Let cool.
- Whilst the eggplant is cooking, mix the goats cheese, chives, thyme and shallot and season with salt and pepper. The mixture should be thick enough to spread, so don’t over mix it.
- To assemble each napoleon, place a large slice of eggplant on a plate. Spread a layer of the cheese mixture on top. Place a slightly smaller slice of eggplant on top then add more goat cheese mixture, and then the same with the third.
- This can be served immediately or assembled up to 2 hours in advance and refrigerated. If refrigerating, remove from the refrigerator 20 minutes before serving.
