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Eggplant with Avocado Cream

This refreshing dish is a great way to extend summer into the fall. It makes a lovely lunch for one person or an appetizer for two to four people.

1 medium globe (Western) eggplant

2 tablespoons olive oil

1/2 an avocado

3 tablespoons sour cream

2 tablespoons cream or milk

1/4 cup cilantro leaves plus 1 tablespoon chopped, for garnish

1 medium tomato, seeded and diced

2 tablespoons goat cheese

Salt to taste

Slice the eggplant in half lengthwise and salt it (see instructionshen turn on the broiler of your oven. Brush each eggplant half on both sides with the olive oil and place on a cookie sheet. Place under broiler, cut side down, for about 10 minutes. Flip eggplant halves and continue broiling until flesh is thoroughly browned, about five minutes more.

To assemble the avocado cream, scoop out the flesh of the halved avocado and combine with the sour cream, cream or milk, cilantro leaves and salt in a food processor. Blend until smooth.

Top each eggplant half with avocado cream, diced tomato, crumbled goat cheese and chopped cilantro. Serve immediately.

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