Fig & Eggplant Napoleons

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Fig and Eggplant Napoleons with honey pesto viniagrette


Serves 2

2 baby eggplants
4 fresh mission figs
3T herbed goat cheese
flour, egg and breadcrumbs for the eggplant

Arugula or other micro green for the bottom of the plate

2T honey
2T pesto
2T champagne vinegar
1/3 c olive oil

Method
Peel and slice the eggplant 1/3 inch thick. Dredge in flour, then beaten egg, then seasoned breadcrumbs. Fry till golden. Keep warm.

Slice the figs, crumble the goat cheese. Keep separate.

Blend the honey, pesto and vinegar in a small bowl. Place the bowl on a wet towel (so it won't tip or spin) and slowly drip the olive oil into the bowl, whisking quickly.

Assembly
Layer the greens on the plate.
Place the largest eggplant slice on the greens, top with 1t goat cheese, top with a fig slice, then, eggplant, cheese and finish with a fig slice. Place two stacks per plate. Take remaining fig, cut into quarters. Use 2 quarters per plate as shown in the picture. Drizzle the viniagrette over the napoleons.
 
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