Eggplant Almost Basquaise
Eggplant Almost BasquaiseInspired by a recipe from The Seasonal Kitchen by Perla Meyers
2 small Eggplants
1/2 sliced Onion
1 sliced Tomato
3 mashed Garlic Cloves
Chopped fresh Thyme and Basil,
Salt and ground White Pepper
Grated Manchego cheese
Additional minced Garlic + Parsley for garnish if desired
Slice eggplants to 1/2" disks and lay flat in colander; salt and drain for 1 hour.
Flood bottom of skillet with olive oil and warm to medium heat. Pat eggplant dry with paper towels and arrange flat in heated skillet; brown lightly both sides of the disks.
Remove browned eggplant to a serving dish or two lunch plates. Wipe excess oil and black bits out of pan; add a few more spoons of olive oil.
Return skillet to medium heat and add sliced onion; cook until lightly browned. Add tomatoes, mashed garlic and herbs. Heat until thick.
Drape eggplant with seasoned tomato mixture, sprinkle with white pepper, and grate a generous amount of Manchego right over it.