The earthy flavour of eggplant is perfectly matched with the tanginess of goat cheese. Drizzle with honey and a nut of your choice and you have a fabulous first course or appetizer. Make sure to make extra eggplant to use later in a sandwich with other roasted vegetables. This dish is perfect to make ahead and have it ready when your guests come. They will think you fussed for hours!
1 teaspoon Massel Vegetable Stock Powder
2 Chinese eggplants or 1 globe eggplant, sliced ½ inch wide
½ cup extra virgin olive oil
¾ teaspoon smoked paprika
30g/1oz creamy goat cheese, softened
2-3 tablespoons Greek yogurt
2-3 drops sesame oil
1 teaspoon lemon juice
1-2 tablespoons honey
Nuts for garnish
Preheat oven to 400F/200C or heat your grill to medium.
Mix olive oil, Massel Vegetable Stock Powder and paprika together.
Brush on both sides of eggplant with oil mixture, then place on baking sheet or the grill.
Bake for about 15 minutes or grill for about 2-3 minutes per side. You want your eggplant to be tender, but still firm enough to hold its shape.
While your eggplant is cooking, mix together goat cheese, yogurt, sesame oil, lemon juice, until smooth. Taste it and add some more Massel Vegetable Stock Powder if more flavour is needed.
When eggplant is cooked, let cool slightly before topping with goat cheese mixture on top of each round.