Eggplant salad in parmesan cups
Delight in the savory combination of roasted eggplant drizzled with balsamic reduction nestled in crispy parmesan cups. A culinary masterpiece!
Ingredients:
- 2 cups very finely grated Parmesan cheese (about 230g)
- 230g goat cheese, softened
- 1/2 tablespoon olive oil
- 1/2 teaspoon sherry vinegar
- 1 tablespoon chopped fresh herbs, such as chives, cilantro or parsley, or a combination
- 3 to 4 tablespoons milk
- Salt and freshly ground pepper
- 2 tablespoons each of walnut pieces, halved and pitted Niçoise olives and tiny fresh herb sprigs, for garnish
Instructions:
- Heat up the oven to 200 °C. Spoon out 6 even tablespoon-sized portions of grated Parmesan onto a sturdy nonstick baking sheet. Flatten each portion into a roughly 3-inch circle. Bake for approximately 3 minutes, or until the cheese is bubbling and turns golden brown. Quickly take the delicate rounds off the sheet and gently shape them over an inverted paper egg carton to give them form. They will become crispy as they cool down. Repeat this process with the rest of the Parmesan cheese.Mix goat cheese, olive oil, vinegar, and finely chopped herbs in a small bowl until the mixture is smooth. Gradually add milk, 1 tablespoon at a time, until the cheese reaches a spreadable consistency. Season with salt and pepper. Using either 2 teaspoons or a piping bag with a small nozzle, fill each Parmesan basket with a small amount of goat cheese. Garnish as desired and serve.
Summary:
- Calories: 1742 kcal
- Fat: 147 g
- Protein: 62 g
- Carbs: 51 g
- Potassium: 2065 mg
- Magnesium: 184 mg