Honestly, I have to force myself to like eggplant. I WANT to like it, but every time I try it, it just tastes mushy. However, I keep buying it because I want to like it!
I saw this recipe for eggplant and tomato bite sized rounds, and thought it sounded good! So off I was to find some eggplant. And success – I liked it! Of course, the eggplant was surrounded by pesto and cheese, so what is not to like!
I have been having a hard time going completely dairy free. My stomach actually has been feeling a lot better, but I just am having problems completely giving up cheese!! I just love it so much! However, that is the only dairy I have been having, so I have cut it back a lot. I’m not sure if that is what was giving me problems or something else, so I am sticking with it for now.
However, recently I found this at Costco, and all I can say is LOVE!
I have a coworker who is lactose intolerant, and I gave her some of this to try, and she loved it too! She said a lot of times sheep’s milk can taste… different .. but this cheese is so good, and it is 100% sheep’s milk!
I topped these rounds with the sheep’s milk cheese. So tasty!
You can also double or triple this recipe to make more rounds. I only used one (smallish) eggplant because I wasn’t sure if I would like it or not.
Eggplant and Tomato Rounds
Adapted from Eating Well
Print this recipe!
1 medium eggplant, cut into 1/2 inch slices
1 tsp olive oil
1/4 tsp salt
1/4 cup spinach pesto or pesto of your choice
1 roma tomato, cut into slices
Feta, or cheese of your choice to top
Cut the eggplant into 1/2 inch slices. Depending on the size of your eggplant, you may get 6-8 slices.
Brush the slices with olive oil on each side, and sprinkle with salt. Grill 4-5 minutes on each side – either using a grill, or a grill pan on the stove.
Meanwhile slice the tomatoes and prepare the pesto (if you are making it).
When the eggplant is cooked, assemble the rounds.
I couldn’t decide which one I liked better –
Eggplant – tomato – pesto – cheese. OR eggplant – pesto – tomato – cheese.
Broil if you would like to melt the cheese, or serve as is.
I’m not sure what kind of eggplant I used; it was purple and white. I got it at Costco – big surprise huh
Question: Do you have any good eggplant recipes for me to try??? I need an eggplant intervention!