Roasted Tomato & Eggplant Mille-Feuille
Eggplant is to berries as Superman is to Clark Kent. Catch my drift?
Eggplants are, in fact, berries. Much like tomatoes are technically fruits. So should I categorize this dish under “Vegetables” or “Desserts”? What’s a girl to do??? I’ve known for quite some time now about the secret identity of tomatoes but this eggplant factoid is breaking news to me.
Ever since our Moroccan brunch at Café Mogador the other day, I’ve been craving for more eggplant. This atypical brunch comprised of babaganoush, poached eggs with haloumi cheese, and a roasted eggplant with tahini. Everything was absolutely delicious but the perfectly plump and roasted eggplant really struck a nerve.
The simplicity of the preparation inspired me to quickly recreate our very own version. I think the addition of the salty halloumi cheese really compliments the mille feuille of roasted eggplant and tomato. And since I’ve decided to pair this “fruit” dish with grilled sardines instead of a scoop of vanilla ice cream, I guess we’ll categorize this one under “Vegetables”.
|1||large eggplant, sliced in thin circular rounds|
|1||large beefsteak tomato, sliced in thin circular rounds|
|1/2||lb. block halloumi cheese, sliced in 4 pieces|
|1||clove garlic, minced|
|4||Tbsp olive oil|
|2||tsp balsamic vinegar|
|salt & pepper|
|fresh basil for garnish|
- Preheat oven to 350 degrees. In a medium bowl, whisk together olive oil, balsamic vinegar and garlic. Season with salt and pepper. Brush both sides of the eggplant slices with olive oil mixture and place in a single layer on a non-stick baking sheet. Line tomato slices in another non-stick baking sheet and drizzle with a little olive oil. Place in the oven for about 15 minutes.
- To serve, place one slice of halloumi on a plate and top with alternating layers of eggplant then tomato. Garnish with a basil leaf. Serves 4 people.