City Palate

The Entertaining Issue - November December 2017

Stuffed Eggplant


Nov/Dec 2009

2 medium eggplants

1/4 cup olive oil, or more as needed

8 oz. softened chèvre

1-1/2 c. loosely packed fresh basil leaves, chopped

Peel the eggplants and slice them lengthwise, about 1/3-inch thick. You don’t want it so thin that it will burn when you broil it, but neither should it be too thick to roll once it’s broiled. Admittedly this is fiddly. It’s hard to slice eggplant evenly when you’re working lengthwise. This is why my husband prefers to serve Doritos at our holiday parties.

Brush the top of the eggplant slices with olive oil and place them on a lightly oiled cookie sheet under the broiler for 7 minutes. If the eggplant isn’t beautifully golden brown after 7 minutes, continue to broil, checking it closely, until it is. Then turn it over, brush with a little more olive oil, and broil it for 2 or 3 minutes, just until the other side is no longer a sickly looking grey.

Mix the chopped basil with the chèvre. When the eggplant slices have cooled, spread the cheese mixture on each slice, roll up and voila! You have beautiful appetizers that took more than an hour to make and will be inhaled in a matter of seconds. But people should compliment you for hours or even years after. If your ego is in need of stroking, your needs will be more than met.