Eggplant Rounds with Goat Cheese and Herb Salsa

We were treated to this beautiful Mediterranean-inspired eggplant appetizer during a visit to the Hartford HeathCare Bone & Joint Institute at Hartford Hospital. It’s a light dish, perfectly portioned, and wonderfully herbaceous. It works as a fresh appetizer, starter, or alongside a grilled steak, pork chop, or fish.

Nutrition per serving: Calories 284; Total Carbohydrate 11g; Protein 6 g; Fat 24g ; Saturated fat 6.5g; Polyunsaturated fat 1.8g; Monounsaturated fat 14g; Fiber 3.5g; Sodium 180mg; Potassium 383mg

• ON-DEMAND: Listen to Faith and the gang rave about this dish during their conversation with Dr. Cortland Lewis, Physician-In-Chief at the Hartford HealthCare Bone & Joint Institute at Hartford Hospital. • 

Eggplant Rounds with Goat Cheese and Herb Salsa

Votes: 3 Rating: 5 You: Rate this recipe!

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The herb salsa that tops the eggplant rounds makes about one cup. Save leftover salsa for other vegetable and meat dishes.

• CourseAppetizer, lunch, Side Dish, starter

Servings

4 people (as a starter or a side)

Servings 4 people (as a starter or a side)

Eggplant Rounds with Goat Cheese and Herb Salsa Votes: 3 Rating: 5 You: Rate this recipe! Print Recipe The herb salsa that tops the eggplant rounds makes about one cup. Save leftover salsa for other vegetable and meat dishes. CourseAppetizer, lunch, Side Dish, starter Servings 4 people (as a starter or a side) Servings 4 people (as a starter or a side)

Ingredients

For the rounds

• 1 medium eggplant
• 2 tablespoons olive oil
• Olive oil spray
• salt and pepper
• 2 medium tomatoes diced
• 1/3 cup crumbled goat cheese

For the herb salsa

• 2 green onions finely chopped
• 1/2 cup parsley minced
• 1/2 cup basil minced
• 2 tablespoons capers rinsed
• 2 teaspoons lemon zest
• 1 clove garlic minced
• freshly ground pepper
• 1/2 cup extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice

Servings: people (as a starter or a side)

Instructions

1. Slice eggplant into 3/8th inch thick rounds. Sprinkle with salt and set aside for 30 minutes.
2. Combine all salsa ingredients together, reserving the lemon juice to add just before serving. Remove goat cheese from refrigerator.
3. Blot dry the eggplant after 30 minutes. Line a large sheet pan with foil and spray with olive oil. Brush both sides of eggplant with 2 tablespoons of olive oil, and season with ground pepper. Arrange in a single layer on the pan. Broil in oven for approximately 5 minutes turning, once lightly marked. Turn over and broil other side for 5 more minutes. Eggplant should be tender.
4. Arrange warm eggplant on a platter, sprinkle with crumbled goat cheese. Add chopped tomatoes and top with a generous amount of herb salsa.