Another Caprese-Style Offering: Eggplant & Basil from the Garden is the Highlight

If this looks like a work of art, it is!  And how did I create it?  Well, first off, I must give credit to my firstborn for this magnificent fait accompli.  Because she worked alongside me in conjuring up this recipe and in envisioning it.  So, here’s how we made it:

1.  Take a long loaf of focaccia bread, say 12 X 3 inches, and slit it all the way through

2.  Get a top quality hummus– we got the roasted pepper hummus– and spread liberally over the focaccia

3.  Slice your eggplant and in skillet lightly brown them in olive oil

4.  Layer them on the focaccia and drizzle olive oil on it

5.  Crumble some chevre (goat cheese) on top

6.  Place your basil leaves all over

7.  Bake at 375 F for 12 minutes, then broil on high for a minute or two

8.  Voila!  You’ve created a work of art that is almost too good to eat!

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3 thoughts on “Another Caprese-Style Offering: Eggplant & Basil from the Garden is the Highlight

  1. Thanks, Mom! This is like a veggie-pizza actually, only a thousand times better. I’ll make it for you the next time you’re here!

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