Some gorgeous eggplant landed in my basket on a recent visit to market and Bleiler’s Produce Patch. I used a mix of eggplant to make this Roasted Eggplant Spread. It’s a go-to favorite of mine on a cheese plate for a quiet dinner at home or to bring to a friend’s home (when I can’t stand being in my home anymore. happens to the best of us.).
I had a few Japanese/Chinese style eggplants hanging out needing to be whipped into something tasty. In a perfect world I would have made this gluten-free and vegan but I used what was on hand. I could have tried a cornmeal and cheese blend for a gluten-free version. I’d like to play with a cornstarch or arrowroot alternative for the egg wash (thinking aloud). Anyway you slice it Dan loves these little bites and they will be a seasonal regular in our home.
It’s easy to make these and there are only 101 ways to use them.
- Serve them as is, just popping them into your mouth
- Serve with a dipping sauce (marinara, tzatziki, fresh pico de gallo, pesto, bruschetta style)
- Stack them with fresh and complimentary flavors (check out the pics on this page)
- Serve them in mini-buns with cheese and marinara sauce for a fun bite-sized sandwich
- Toss them on a salad with fresh mozzarella, basil, tomatoes and a creamy pesto dressing or a simple balsamic
- Okay, I have other things to get to today but you get the idea…
- ½ cup grated parmesan cheese
- 1 teaspoon Italian herb blend
- 12 ounces Chinese or Japanese eggplant, cut into ½ inch discs (long thin variety of eggplant)
- 1 egg, whisked
- 2 tablespoons extra virgin olive oil, coconut oil or ghee (clarified butter)
- Combine the cheese and herbs and spread on a shallow plate.
- Working with one disc at a time, drip each piece into the egg wash. Run it along the edge of the egg wash bowl to remove excess egg.
- Coat both sides in the cheese and herb mixture and set aside on a plate. Repeat with each disc until all are coated.
- Bring the oil to medium heat in a sauce pan (I use cast iron). Do not over-crowd the pan. Cook the discs until they are golden on each side.
- Best when served immediately.
- NOTE: Based on the size of your eggplant you may need more or less cheese. Just add more cheese and herbs as needed.