Wednesday, December 2, 2009

Black and White Eggplant Layered with Tomatoes and Goat Cheese

Layer Black Beauty and Cloud Nine eggplant slices to create contrasting black and white tiers, with red tomatoes and fresh basil from the garden providing lots of color.  The flavors pull together with baked goat cheese and a thick balsamic vinegar-tomato puree.

Baked Black and White Eggplant with Tomatoes, Basil and Goat Cheese


1        lb          eggplant, half Cloud Nine and half Black Beauty
1        lb          red tomatoes
9        oz         goat cheese
1/4     cup       fresh basil leaves
1                    garlic clove, minced
                      olive oil
1/3     cup       pureed tomatoes
1/4     cup       balsamic vinegar
                      sea salt and black pepper to taste

  1. Slice eggplants and saute in olive oil over medium until golden brown.  Flip and repeat.  Remove to paper towels to dry.
  2. Slice tomatoes thinly.  Slice goat cheese from the log thinly (use very cold cheese).
  3. On a sheet pan, layer eggplant, goat cheese, basil and tomato.  Add a few pinches of pepper.  Start next layer with opposite color eggplant and repeat.  Finish with eggplant slices as the top layer.  Drizzle a little olive oil on top.
  4. Heat convection oven to 300 (325 conventional).  Bake until goat cheese is soft and oozing a bit.
  5. While eggplant is in oven, make sauce by combining garlic, balsamic vinegar, pureed tomatoes, and 3/4 cup olive oil in a food processor until well combined and thick.  Season with salt and pepper to taste.
  6. When layered eggplant is done, remove from oven and serve with balsamic vinegar-tomato puree.


  1. Thsi sounds delish! will deffo have to try this! great pic too!

  2. Looks and sounds wonderful! Love the balsamic addition. With all this eggplant, do you (or have you) make a moussaka? I just tried a lamb moussaka for the first time on Thanksgiving and it was heaven - I wonder what a vegetarian version would be like...

  3. Love the black & white contrast. This is such a simple to make yet elegant dish that can be used as an appetizer, or I would totally eat it as a meal and be 100% satisfied!

  4. Very nice! And I love the goat cheese there too!

  5. Love the combination of aubergine and goats cheese- and the fact that you've used both black and white aubergine. Yum!

  6. Love eggplants in layers. Pretty dish!

  7. This looks so great. I don't care how hot it gets there in August, I still want to live in zone 9 for all the veggies!!!

  8. I wish -I- was harvesting egg plant too!

  9. what a perfect looking sammy! I love the textures and the colors! lovely. My next make. You always are so full of great little treats :)

  10. gorgeous and delightful little pre-dinner visual on this cold december day- thank you :)

  11. I like that - black beauty and cloud nine. :D I think we have some mini green and purple eggplants. This dish is simple and elegant. I hope I could see what your whole eggplants look like.

  12. looks gorgeous I am ready to eat

  13. Delcious stuff! Can you send me eggplant from your garden. I only live in Michigan! :)


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