The reason I haven't been very active in terms of messages on Fashion Cooking these days is because I'm moving! Or rather, I'm moving in and I'm up to my head in boxes. Let me reassure you right away, I chose my apartment specifically for its cuisine very practical and well equipped. I found room for most of my cake pans… It's still a little bit like camping but I have tested the oven for a small slice of ultra-fast toast eaten on a cardboard coffee table with my sister.
Cherry tomato, eggplant and goat cheese toast
Cooking: 5mins + 10mins
Serves 2 people
- 2 Poilane bread
– 1 eggplant
– 1 teaspoon olive oil
– 50gr toggle Goat
– 6 cherry tomatoes
– thyme, salt, pepper
Rinse the eggplant and remove the stems. The slice in the lengthwise (not need to disgorge).
In a hot pan, fry 2 eggplant slices in a little olive oil over medium heat for 4 min then finish by 1 minute over high heat to brown them well.
Toast the bread slices. Preheat the grill.
On the oven rack, place the slices of bread. On each slice of eggplant file a coverslip, few slices of goat and some cherry tomatoes, halved.
Toast in oven 10 minutes until the goat cheese begins to brown.
Garnish with capers and serve hot.