Big things often come in small packages … including big flavor. These roasted eggplant tapas, loaded with decadent goat cheese, hearty walnuts, and sweet drizzles of raw honey are a testament to just this. Serve them up as an appetizer at your summer barbeque for a vegetarian bite that delights.
Prep: 15 minutes
Total: 45 minutes
1 large eggplant
4-8 ounces soft goat cheese, depending on how thick of a layer you desire
2 tsps Colima Sea Salt
1 tsp smoked paprika
2 Tbsp crushed walnuts
1 Tbsp chopped green onions
Fresh rosemary for garnish
Preheat oven to 400ºF. Slice the stem end off of the eggplant, then slice the eggplant lengthwise into 1-inch-thick slices.
Sprinkle each side of the steaks with the salt and let sit for 30 minutes.
Rinse the eggplant under cool water, then dry thoroughly. Pat dry with paper towels.
Transfer the eggplant to a baking sheet and spread out into a single layer. Combine the oil and paprika in a small bowl, then brush onto both sides and edges of the steaks.
Roast the eggplant for 20 minutes. Flip and roast until golden-brown and tender, 10 to 20 minutes more.
Remove from oven and let cool for a few minutes. Transfer to serving platter, then place a layer of goat cheese over each slice, pressing down gently so as to not squish the eggplant.
Sprinkle on roasted walnuts and green onions, then follow with a honey drizzle.
Garnish with fresh rosemary and serve.
Easy to download: Roasted Eggplant, Goat Cheese + Honey Tapas