Where to Buy
Ingredients
- 1 cup Laura Chenel Chef’s Chèvre
or substitute with one 8 oz. Original Log
- 2 Tbsp tahini paste
- Zest and juice of 1 meyer lemon
- 2 cloves garlic, grated
- ½ tsp salt
- 2 eggplant
- 2 Tbsp olive oil
- 1-pint figs slightly underripe
- ¼ cup pomegranate seeds
- ½ cup pistachio, roughly chopped
- 1 bunch of mint leaves picked down
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Shock mint leaves in a bowl of iced cold water for 10 min before straining and patting dry on a paper towel.
- To make the Goat Cheese Tahina – place 1 cup Laura Chenel Chef’s Chèvre or substitute: 1 pack / 8 oz. Original Log, tahini paste, lemon juice + zest, garlic and salt in a food processor and pulse until well incorporated.
- Slice eggplant lengthwise in ½ inch slices. Score each slice on both sides with a knife, making shallow diagonal crisscross cuts.
- Drizzle olive oil on cast iron over medium high heat and sear eggplant slices on both sides, working in batches and salting on both sides. Transfer to parchment lined baking sheet and finish in the oven for 10-15 min or until eggplant is cooked through.
- While cast iron is still hot, add another drizzle of olive oil to pan, slice figs lengthwise and sear quickly cut side down. If figs are too ripe or if cast iron is not hot enough, the figs will fall apart.
- To assemble, add a couple big spoonful of whipped goat cheese to the side of a family style platter. Using the back of the spoon, gently push down and away from the dollup to form a swoosh. Arrange eggplant diagonally on the other side of the plate, and garnish with pomegranate seeds, pistachio, mint leaves, a sprinkle of maldon salt, fresh cracked pepper, and a drizzle of olive oil to finish.
