Eggplant Cream With Feta Pesto

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb eggplant (about 1 long eggplant)
• 1 garlic clove, crushed
• 2 tablespoons olive oil
• 1 teaspoon lemon juice or 1 teaspoon vinegar
• salt and pepper, to taste
• 2 ounces feta cheese, fresh or 2 ounces ricotta cheese or 2 ounces goat cheese
• 2 -3 teaspoons basil pesto, fresh
• 4 -8 ounces tomatoes, fresh and cut in small pieces (cherry tomatoes or san marzano would be the best)
• 1 -2 ounce feta cheese (optiona) or 1 -2 ounce camembert cheese, cut in small pieces (optiona)
• fresh thyme, springs (or other herbs) (optional)

Recipe

• 1 prick eggplant, place them in a baking pan and bake at 350f in the oven for about one hour or until soft (or broil the eggplant for about 15 mintues turning several times, check if soft).
• 2 allow skin to shrivel and turn black so as to give a smoky flavor to the salad.
• 3 peel eggplant while still hot and chop flesh into pieces. drain if necessary over a colander.
• 4 blend eggplant with garlic, oil, lemon or vinegar, salt and pepper together until smooth.
• 5 with the fork work together cheese and pesto until combined.
• 6 spoon eggplant cream in cups (as smaller as prettier).
• 7 place tomato pieces over the cream.
• 8 spoon a smaller amount of cheese-pesto over tomatoes.
• 9 top with a small piece of feta or camembert cheese and decorate with herbs.