Marinated Goats’ Cheese With Aubergine

Somehow, somewhere within you is the pattern of the heavenly person you will become, and if you want to catch a glimpse of how glorious and full of splendor your body will be, just do a comparison. Compare a hairy peach pit with the tree it becomes, loaded with fragrant blossoms and sweet fruit. They are totally different, yet the same. Compare a caterpillar with a butterfly. As wet, musty flower bulb with an aromatic hyacinth. A hairy coconut with a graceful palm tree.

Joni Eareckson Tada

CATEGORY	CUISINE	TAG	YIELD
Dairy	Sami		1	Servings

INGREDIENTS

2		Aubergines
1	T	Flour, seasoned
4	T	Olive oil
60	g	Butter
450	g	Tomato concasse
		Shredded basil leaves
10		Black olives, stoned and
		chopped
		Goats' cheese
2		Cloves garlic, crushed
125	g	Nettles, washed and shredded
1		Shallot, finely chopped
		Salt and pepper

INSTRUCTIONS

Preheat the oven to 220C/425F/gas7. Cut out a circle of sliced
aubergine and griddle on both sides.  Mix the sliced goats' cheese with
olive oil, crushed garlic, sliced  nettles, chopped shallot, chopped
rosemary, parsley and celery and  leave preferably overnight.  To
assemble the dish fry off the slices of aubergine in the oil and
butter and place a layer of aubergine at the base of a metal cutter,
place a layer of goats' cheese on top, and a little tomato concasse
with shredded basil leaf, chopped black olives and a drizzle of the
marinade. Repeat the process 3 times.  Place into the oven and cook for
around 8-10 minutes.  Serve with a balsamic and olive oil dressing and
deep fried leaves of  basil topped with deep fried carrot sticks.
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