For a hearty vegetarian dish full of flavour and nutrients, look no further than our Roasted Eggplant with Whipped Goat Cheese and Tomato Sugo recipe.
This recipe is great for people with a gluten-free diet. Please check each ingredient you purchase to ensure it does not contain gluten.
Function: Circo Roasting®, Cooktop
1 onion, finely chopped
4 cloves garlic, crushed
1 tsp cumin
2 large tomato, diced into 1-2cm pieces
½ bunch thyme, leaves stripped and finely chopped
100 ml water
Olive oil
Salt and pepper to taste
50 ml honey
2 large eggplant
75g soft goat cheese, at room temperature, roughly chopped
50 ml cream
To begin the Tomato Sugo for you Roasted Eggplant and Whipped Goat Cheese, Place a medium sized saucepan on your cooktop. Turn the cooktop onto level 7 on an induction cooktop or FlameSelect gas cooktop. Place 2 tbsp olive oil in the saucepan along with the chopped onion and half of the crushed garlic.
Cook the onion and garlic in the pan for 5-7 minutes or until translucent. Add the cumin and tomato, cook for a further 5 minutes then add half the thyme and the water. Bring to the boil then reduce the temperate to level 5 and cook for a further 30 minutes. While the tomato sugo is cooking, move onto the eggplant preparation.
Once the tomato sugo is complete, reduce temperate to level 2 in order to keep warm, add salt, pepper and half the honey. If you want a tomato puree you can use a stick blender at this point, this is optional.
Pre heat the oven on CircoRoast to 180C.
Slice the Eggplant in half lengthways and with a small sharp knife score the flesh diagonally. Rub in the remaining garlic and thyme, drizzle liberally with olive oil and the remaining honey then season with salt and pepper.
Place the Eggplants on a wire rack with a universal tray underneath, Place on level 4 of the oven and cook flesh side up for 30 minutes.
Place the goat’s cheese in a small to medium bowl with the cream and 2 tablespoons of olive oil. Whip until combined.
Serve the Roasted Eggplant with Whipped Goat Cheese by placing the tomato sugo on the base of a platter, add the eggplant on top, then dollop the whipped goat’s cheese over the eggplant and serve.
Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.