Eggplant Slices with Tomato Sauce and Papathanasiou Goat Cheese
Ingredients:
• 180–200 g Papathanasiou Goat Cheese
• 3–4 tbsp tomato sauce
• olive oil
• salt
• black pepper
• a few microgreens or fresh herbs, for serving
For the tomato sauce
• 2 tbsp olive oil
• 1 small garlic clove, finely chopped
• 200 g grated tomato or passata<br>• a pinch of salt
• a pinch of black pepper
• optional: a pinch of sugar
Method:
1. Slice the eggplants into thick rounds or slightly diagonal slices.
2. Lightly brush them with olive oil and season with a little salt.
For the pan
3. Heat a non-stick frying pan or grill pan over medium-high heat and cook the eggplant slices for 3–4 minutes on each side, until tender and nicely golden.
For the air fryer
3. Cook the eggplant slices at 190°C for 12–15 minutes, turning them halfway through, until golden and soft.
4. Prepare the tomato sauce: heat the olive oil in a small saucepan, sauté the garlic for a few seconds, then add the tomato, salt, pepper and, if desired, a pinch of sugar. Simmer for 10–12 minutes until slightly thickened.
5. Arrange the cooked eggplant slices on a serving plate.
6. Spoon a little tomato sauce over the top.
7. Crumble the Papathanasiou Goat Cheese generously over the eggplant.
8. Finish with a drizzle of olive oil, freshly ground black pepper and a few microgreens or fresh herbs.
