I've said it once, will say it again and again: eggplants are such a challenging veggie to work and cook with. From the preparation until the matching, everything that has to do with it looks for me as a very challenging task. However, as in many challenges I have to deal with in my life, the answer is not to give up and to keep trying, experimenting and learning how to be a better cook, one recipe at a time.
I was not sure what exactly I want from this eggplant, therefore, I began in the classical way, by frying it on the open stove. It goes relatively fast, you only need to pay attention to turn the eggplant every couple of minutes, to burn equally on all sides.
1 medium-sized eggplant
4 cloves garlic, finelly chopped
3 tablespoon olive oil for the frying pan, plus 1 teaspoon for the finishing
50 gr. butter melted
1 tablespoon za'atar (I got from a Middle Eastern friend a big quantity of za'atar from Syria, which is like no other za'atar I ever had before and I am glad I can keep testing its qualities in different recipes)
1 tablespoon lemon juice
50 gr. Parmesan, as garnish
When the eggplant is cooked on all sides, peel it and mash it slowly.
Meanwhile, in a frying pan at 250C, add the olive oil, the garlic, melt the butter, add the za'atar. Mix it well for a couple of minutes. Add the eggplant and the lemon juice and keep mixing it for another couple of minutes.
Pour the content in a bowl, add some extra olive oil and mix slowly. Add
Prepare the toast and spread one layer of French cheese - actually any kind of soft cheese works, including Gorgonzola which is a bit spicy and hard but might interact perfectly with the eggplant - and a generous spread of eggplant.
The final result is a rich, fulfilling and also healthy meal which can be savoured as a part of the dinner. Recommended to be served warm, as it melts deliciously with the cheese.
Preparation time: 15 minutes
Cooking time: 20 minutes