Author Notes
This is a great first course! The flavors compliment each other so nicely! —lorigoldsby
Ingredients
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1
Eggplant
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1/2
Butternut squash, diced and roasted seasoned with salt, pepper and thyme
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4 ounces
Pomegranate seeds
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2 tablespoons
Gluten free Flour substitute
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3 tablespoons
Olive oil
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6 ounces
Greek yogurt
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Chopped fresh mint, chiffonade
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Balsamic vinegar, preferably floral
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OR Pomegranate molasses
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Kosher salt
Directions
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The evening (at least 4 hours) before, drain the yogurt in a fine mesh sieve.
Prepare the diced butternut squash. Toss with olive oil, kosher salt, pepper and fresh thyme. Bake at 400 for 25 minutes until lightly caramelized.
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Preheat baking stone to 400. Cut eggplant into 1/2" rounds. Liberally salt and lightly press salt into each side. Allow to rest 3-4 minutes. Lightly dust with flour on each side. Place on baking stone, drizzle a little oil, flip and drizzle other side.
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Bake 4-5 minutes on each side
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Combine goat cheese and strained yogurt. Flake with a fork.
Toss together squash and pomegranate seeds. Place squash mixture on top of eggplant round, sprinkle cheese on top. Drizzle with pomegranate molasses or a floral balsamic (I used violet)
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.
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