Once you become decent at using a certain ingredient in a particular way, it's easy to get into the rut of making it the same boring way all the time. This has happened to me with eggplant. I either make eggplant parmesan or stuffed eggplant. But what if I'm not in the mood for one of these dishes? In that case, the eggplant just waits in the refrigerator until it strikes me, one day, that all I have to do is type in "Eggplant" into Pinterest for hundreds of cool eggplant recipes. Given my dislike for flour, measuring, and making dough, you'd think I'd constantly be thinking of pizza-crust substitutes. Why didn't I ever think of using eggplant as a pizza base? DUH. Also, the Indian curry sauce is a nice change from the traditional tomato-basil sauce and goes really well with the cheeses and cilantro.
I cannot stress how easy, healthy, and delicious this is. I'm definitely making this as an appetizer for a future dinner party (and also maybe in a couple days, because I still have 1/2 an eggplant left).
- Olive oil
- 1/2 large eggplant, cut into 6 1/2 inch slices
- 6 tsp Trader Joe's Curry Simmer Sauce
- Goat cheese
- Gouda cheese
- 3 tsp cilantro
Preheat oven to 400 degrees F. Add oil, salt, and pepper to a small bowl and brush this mixture onto both sides of the eggplant slices. Line a baking tray with foil and arrange eggplant slices on the tray. Bake for 15-20 minutes or until eggplant slices are cooked all the way through. Remove eggplant from the oven and turn off the heat. Spread a little curry simmer sauce on one side of the eggplant and top with goat and gouda cheese. Return to the oven for 2 minutes until the cheese melts. Finally, add the cilantro and serve immediately.