baked eggplant gorgonzola

Baked Eggplant Gorgonzola Recipe

This is for all of my wonderful vegetarian friends. If you’re an eggplant lover this will bring you great joy!

I used a medium-sized purple eggplant for this recipe. There are a variety of eggplants, but this is the most common you will find in the grocery store. I love all varieties and would suggest buying organic eggplants sold at the farmer’s market. I have successfully grown the Japanese variety in my garden. They are smaller, and thinner and taste great thinly sliced and grilled.

I have found that people are either crazy about eggplant, or feel completely unimpressed by this majestic vegetable. If you belong to the latter group, give this recipe a try. You may change your mind.

Ingredients Needed For The Baked Eggplant Gorgonzola

(Serves 4)

  • 2 medium-sized eggplants
  • 1/2 cup extra virgin olive oil
  • 6 Fresh garlic cloves thinly sliced
  • 1 cup cherry tomatoes halved
  • 8 Fresh Figs thinly sliced/ a few whole ones for plate decor
  • 2 fennel bulbs thinly sliced
  • 1/2 cup organic vegetable broth
  • 1/2 cup gorgonzola cheese crumbles
  • Sea salt for flavor

Step By Step Directions To Make Your Baked Eggplant Gorgonzola

Preheat oven to 350 degrees.

Wash and slice the eggplants in half. Slightly slice the round edges in a straight line in order for the eggplant halves to lay flat. Evenly distribute 2 tablespoons of olive oil on top of each half. Bake in the oven for fifteen minutes until tops are golden brown, then cover with foil for the remaining 25 minutes.

Remove and let cool down.

While the eggplant is baking, heat pan on the stovetop at high heat and braise sliced fennel in 1 tablespoon of olive oil. Stir occasionally until the fennel is lightly browned, (approximately 5 minutes).

Add 1/2 cup of vegetable broth and reduce heat, stir until the fennel has fully absorbed the broth. Remove from heat, and place in a bowl.

Set aside.

As the eggplant is cooling down, place a nonstick pan on high heat on the stove. Add 2 tablespoons of olive oil and toss in tomatoes and garlic slivers, add a dash of sea salt.

Stir and cook on high heat for several minutes and remove from heat and set aside in a small bowl. Be sure to not overcook the tomatoes and garlic. Just a  few minutes on high heat opens the flavor, and brightens the tomatoes. After you remove from the pan, place fig slices in the pan on high heat for one minute. Remove.

Allow to cool down. Set aside.

Now you are ready to construct your eggplant delight!

Place eggplant halves on a plain white serving dish. With the back of a small spoon, gently press on the flesh of the eggplant, creating a slight divot. Spread fennel evenly on top, place tomatoes and garlic over the fennel. Artfully lay fig slices over the tomatoes, sprinkle gorgonzola cheese over the top.

The cheese is optional. Sprinkle a dash of sea salt over the top, and you’re ready to go!!

The combination of the bold and creamy eggplant, with the sweetness of the figs, slightly bitter gorgonzola and zest of tomatoes, lends itself to an amazing layering effect of flavor.

If you need an extra kick, in a small bowl, mix a tablespoon of honey, a couple of tablespoons of soy sauce, and a dash of curry. Drizzle a bit over each eggplant serving!

Enjoy this as a nice lunch entree, accompanied by a small bowl of Miso soup, or on its own. This could also lend itself to a first-course dish, followed with a fish entree for dinner!!

Baked Eggplant Gorgonzola

This is for all of my wonderful vegetarian friends. If you’re an eggplant lover this will bring you great joy!
Course: Appetizer

Ingredients

  • 2 medium-sized eggplants
  • 1/2 cup extra virgin olive oil
  • 6 Fresh garlic cloves thinly sliced
  • 1 cup cherry tomatoes halved
  • 8 Fresh Figs thinly sliced/ a few whole ones for plate decor
  • 2 fennel bulbs thinly sliced
  • 1/2 cup organic vegetable broth
  • 1/2 cup gorgonzola cheese crumbles
  • Sea salt for flavor

Instructions

  • Preheat oven to 350 degrees.
  • Wash and slice the eggplants in half. Slightly slice the round edges in a straight line in order for the eggplant halves to lay flat. Evenly distribute 2 tablespoons of olive oil on top of each half. Bake in the oven for fifteen minutes until tops are golden brown, then cover with foil for the remaining 25 minutes.
  • Remove and let cool down.
  • While the eggplant is baking, heat pan on the stovetop at high heat and braise sliced fennel in 1 tablespoon of olive oil. Stir occasionally until the fennel is lightly browned, (approximately 5 minutes).
  • Add 1/2 cup of vegetable broth and reduce heat, stir until the fennel has fully absorbed the broth. Remove from heat, and place in a bowl.
    Set aside.
  • As the eggplant is cooling down, place a nonstick pan on high heat on the stove. Add 2 tablespoons of olive oil and toss in tomatoes and garlic slivers, add a dash of sea salt.
  • Stir and cook on high heat for several minutes and remove from heat and set aside in a small bowl. Be sure to not overcook the tomatoes and garlic. Just a  few minutes on high heat opens the flavor, and brightens the tomatoes. After you remove from the pan, place fig slices in the pan on high heat for one minute. Remove.
  • Allow to cool down. Set aside.
  • Now you are ready to construct your eggplant delight!
  • Place eggplant halves on a plain white serving dish. With the back of a small spoon, gently press on the flesh of the eggplant, creating a slight divot. Spread fennel evenly on top, place tomatoes and garlic over the fennel. Artfully lay fig slices over the tomatoes, sprinkle gorgonzola cheese over the top.
  • The cheese is optional. Sprinkle a dash of sea salt over the top, and you’re ready to go!!
  • The combination of the bold and creamy eggplant, with the sweetness of the figs, slightly bitter gorgonzola and zest of tomatoes, lends itself to an amazing layering effect of flavor.
  • If you need an extra kick, in a small bowl, mix a tablespoon of honey, a couple of tablespoons of soy sauce, and a dash of curry. Drizzle a bit over each eggplant serving!
  • Enjoy this as a nice lunch entree, accompanied by a small bowl of Miso soup, or on its own. This could also lend itself to a first-course dish, followed with a fish entree for dinner!!

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