Savoury Eggplant and Goat Cheese Cake
6 medium eggplants (of similar size)
Preheat the oven to 400º.
3 cloves garlic, minced
3/4 cup olive oil
2 red peppers
4 ounces fresh pesto (bought or home-made)
4 ounces rocket (arugula) leaves
6 ounces mild Feta cheese
4 ounces goats cheese
6 ounces grated mozzarella
1 pint tomato pasta sauce
Wash the eggplants and cut the flesh into even slices about 3/4-inch thick. Lay the slices on wire racks and sprinkle with salt. Allow the eggplants to 'de-gorge' for 1 hour, the wash well. Dry the slices thoroughly.
Mix the garlic with the olive oil then brush the slices of eggplant, one side only.
Heat a barbecue or grill pan then cook the eggplant slices ( as many as will comfortably fit), oiled side down until golden. Before turning, brush the uncooked side of the eggplant slice then turn and grill the other side.
Remove the cooked slices and place on a wire rack to cool. Continue cooking all the eggplant slices in this way until all are done.
Cut the flesh off the peppers in large pieces and grill these skin side up if using an oven grill or skin side down if using a grill pan or barbecue. When the skins are blackened, place the pepper pieces in a plastic bag and allow to cool. Then peel off the skins and cut the pepper pieces into strips.
Lightly oil a deep ceramic pie plate or non-stick cake tin and arrange a layer of eggplant slices over the bottom, overlapping slightly to cover the base. Cover with some rocket leaves, strips of pepper and dot with pesto, spreading gently. Sprinkle some Feta cheese, goats cheese and mozzarella cheese over the vegetables. Repeat these steps until all ingredients have been used, ending with a layer of eggplant.
Bake at 400º for 30 minutes until hot, then remove from the oven and cool slightly.
Serve slices of the eggplant cake with a rich tomato sauce and perhaps a rocket salad.
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