Big things often come in small packages … including big flavor. These roasted eggplant tapas, loaded with decadent goat cheese, hearty walnuts, and sweet drizzles of raw honey are a testament to just this. Serve them up as an appetizer at your summer barbeque for a vegetarian bite that delights.
ROASTED EGGPLANT, GOAT CHEESE + HONEY TAPAS
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Ingredients
- 1 large eggplant
- 4-8 ounces soft goat cheese, depending on how thick of a layer you desire
-
2 tsps Colima Sea Salt
-
3 Tbsp Ava Jane’s Kitchen Avocado oil
- 1 tsp smoked paprika
- 2 Tbsp crushed walnuts
- 1 Tbsp chopped green onions
-
2 Tbsp Ava Jane’s Kitchen Raw Yucatan Honey
- Fresh rosemary for garnish
Directions
- Preheat oven to 400ºF. Slice the stem end off of the eggplant, then slice the eggplant lengthwise into 1-inch-thick slices.
- Sprinkle each side of the steaks with the salt and let sit for 30 minutes.
- Rinse the eggplant under cool water, then dry thoroughly. Pat dry with paper towels.
- Transfer the eggplant to a baking sheet and spread out into a single layer. Combine the oil and paprika in a small bowl, then brush onto both sides and edges of the steaks.
- Roast the eggplant for 20 minutes. Flip and roast until golden-brown and tender, 10 to 20 minutes more.
- Remove from oven and let cool for a few minutes. Transfer to serving platter, then place a layer of goat cheese over each slice, pressing down gently so as to not squish the eggplant.
- Sprinkle on roasted walnuts and green onions, then follow with a honey drizzle.
- Garnish with fresh rosemary and serve.