Another easy-peasey appetizer that is delicious AND healthy! These roasted eggplant bites bring out the sweet-savory velvety goodness of eggplant, and the chevre + pine nuts give a satisfying creamy-crunchy to the topping. This recipe will be great when the eggplants in our garden reach peak production this summer! Thanks to Saveur for the recipe and the photo.
MAKES ABOUT 2 DOZEN
2 medium Japanese eggplants, sliced crosswise ½” thick
3 tbsp. olive oil
½ tsp. paprika
Kosher salt and freshly ground black pepper, to taste
4 oz. goat cheese, softened
¼ cup tahini
1½ tbsp. fresh lemon juice
1 tbsp. honey
2 tbsp. pine nuts, toasted, for garnish
2 tsp. finely chopped oregano, for garnish
1. Heat oven to 425°. Place eggplant slices in a single layer on a parchment paper-lined baking sheet. Combine oil and paprika in a bowl, brush about 2 tbsp. over eggplant, and sprinkle with salt and pepper. Bake, turning once, until golden, about 20 minutes; set aside.
2. Combine cheese, tahini, juice, honey, salt, pepper, and ¼ cup water in a bowl. Top each round with 1-2 tsp. cheese mixture and drizzle with remaining oil. Garnish with toasted pine nuts and oregano. You may or may not wish to serve these rounds atop a cracker — judge by whether your eggplant slices can easily be picked up and “transported” to the eater’s mouth without collapsing!