Eggplant Appy!! (serves 4-6 depending on size of eggplant) *all organic if possible
-1 eggplant (large for more people) (cut in strips length wise, about 1 cm wide)
-olive oil (drizzle)
-1/2 cup of sun-dried tomatoes in olive oil
-1/2 cup kale (any kind, washed and chopped rough)
-olive oil (2 tbsp)
-goats or Danish feta cheese (1 tsbp)
-salt and pepper to taste
-fresh parsley (for garnish)
-squeeze of lemon
Lay the strips of cut eggplant on a tray and sprinkle with salt. Allow to sit for 10mins. This will draw out the bitter liquid. After 10mins use a paper towel to dry eggplant and wipe off excess salt. Drizzle olive oil over eggplant and place on baking tray. Pop them into the oven and set to broil on high. This will cook the eggplant fairly quickly so don\’t walk away!! Wait until eggplant is just slightly roasted golden, take out and set aside.
Blend all ingredients together in a food processor. That\’s it!
Lay the roasted eggplant on a serving plate and spoon on filling. Roll the eggplant around the filling, garnish with fresh parsley, and if you have it, add a nice balsamic reduction on top for an added touch! Its not for eating with your hands, but it\’s easy!!! Hope you enjoy! Thanks, be aware and eat with care 🙂