Eggplant Napoleon

Eggplant Napoleon

Serves 4
  • Appetizers

Ingredients 

  • 1 large Hepworth Farms eggplant (peel in strips, leaving some skin), slice into 1/4-inch rounds
  • 8 ounces goat cheese
  • 2 to 3 ripe tomatoes, slice into 1/4-inch rounds
  • 1/2 bunch of basil, sliced thin
  • 3 anchovies, chopped
  • 2 tablespoons butter
  • extra virgin olive oil as needed
  • balsamic vinegar as needed
  • salt and pepper to taste

Method 

  1. In a mixing bowl, combine goat cheese and basil (reserve a small amount of basil for garnish). Season to taste.
  2. Season eggplant with salt and pepper, drizzle with extra virgin olive oil and balsamic vinegar (approximately 3:1 oil to vinegar). Grill the eggplant on both sides.
  3. Season tomatoes with salt, pepper and extra virgin olive oil.
  4. On 4 plates, stack eggplant, goat cheese and tomatoes in that order (2 to 3 layers of each).
  5. Combine anchovies and butter in a small saucepan over low heat just long enough to melt the butter. Disperse evenly over the four Napoleons and sprinkle with basil.

Get Our Newsletter

Receive notices on food and farm events, good deals, recipes, and more.