Anna, en route, Hetty, Kitchen

A Spaniard in the kitchen: Aubergine appetizer with tomato jam and goat’s cheese

Aubergine appetizer on rocket salad
Aubergine appetizer on rocket salad

After having made tomato jam I wondered what on earth I would do with it. Then Hetty came back from Spain and told me about this delicious dish she had eaten that involved aubergine, zucchini and tomato jam. And her question was: Where do we get tomato jam? My answer: I have just made some. Life has mysterious ways…
Or is it a case of great minds thinking alike?

After having given away almost all the ingredients in the title already, all you really need now are the amounts… Hetty and I had this for a main course. In fact: this was our meal and it war really filling for the two of us. So the quantities will easily make an appetizer for four people.

Three yummy layers
Three yummy layers

Aubergine appetizer on rocket salad
2 aubergines / egg-plants
1 roll of goat’s cheese (a “bûche” if you can get one)
tomato jam
rocket salad

How to
It can’t be any easier: Heat some olive oil, wash the aubergines, slice them roughly. The slices may be about two or three fingers thick. Place them in the pan and let them soak up the oil, turn when one side is done. You may season with a little salt and pepper but is not really necessary with the sweetness of the tomato jam and the savoury goat’s cheese.

Wash and dry the rocket salad and place on plates. Cut the goat’s cheese in slices a little thinner than the aubergines, let’s say one finger wide. Place the aubergine slices on or beside the rocket salad and spread about a tablespoon of tomato jam onto them. Place the slices of goat’s cheese on top and let it melt some. Yum.

A meal for two
A meal for two

This is about the best thing I have eaten homemade since the caramelized tomatoes
Thanks Hetty for going to Spain and bringing back this super delicious idea! And thanks for making them with me ~Anna~

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