Grilled Eggplant with Figs and Cream Cheese Recipe

There are plenty of sunny, summers days left and we share a Grilled Eggplant with Figs and Cream Cheese Recipe by Nicolette from La Petite Patisserie that is perfect for a light summers lunch. All of the images are by Western Cape based, Yolande Marx Photography.

 

 

Grilled Eggplant Recipe with Figs and Cream Cheese

Serves: 6
 
Ingredients

• 3 Large Eggplants
• 2 Cloves of Garlic, finely chopped
• 1 Tub (230g) of Cream Cheese
• 1 Leek, sliced
• 2 Figs, sliced
• 10 Cherry Tomatoes
• Olive Oil
• 8 tbsp Balsamic Vinegar
• 1Tbsp Sugar
• Yellow en red peppers

 

Method

1. Cut three large eggplants in halve, and place them in a preheated oven of 150℃.
2. Brush olive oil, garlic, salt and pepper over each.
3. Bake for 30 minutes until browned and cooked.
4. In the meantime, place the cherry tomatoes in a saucepan and brown with olive oil.
5. Add the sugar, balsamic vinegar and simmer on medium heat until sugar has caramelized and the sauce is reduced.
6. Place spoonful tomato mixture over each cooked eggplant. Cut figs into thin slices and garnish with dollops of cream cheese as well as finely sliced leeks.

 



 
Why not serve this delicious dish with some of these other recipes on La Petite Patisseries’ site:

• Fromage de Chevre
• French Onion Soup
• Rack of Lamb In a Herb Crust
• Mushrooms a la Greque
• Provençal New Potatoes

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