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Eggplant, goat cheese and basil empanadillas

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Eggplant, goat cheese and basil empanadillas

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
Económica
Method:
20 min.
 
 

Ingredients

    • 1 large eggplant
    • Olive oil
    • Sea salt
    • 1 large tomato
    • 80 gr. fresh goat cheese
    • 2 sprigs fresh basil

Method

  1. Cut off the stems and the base of the eggplant. Cut into thin rings, about 3 mm thick. Brush a  frying pan with olive oil and cook the eggplant slices on both sides until golden brown.
  2. While cooking, lightly season with sea salt. Remove from pan and  lay out on a serving dish or chopping board.
  3. Peel tomatoes (you can blanch them for 10 seconds in advance to make it easier), discarding the seeds and dice into small cubes.
  4. Crumble some goat cheese. In the center of each slice of eggplant, add a teaspoon of chopped tomatoes, a teaspoon of crumbled goat cheese and a leaf of fresh basil.
  5. Fold the slice of eggplant as if you were making empanadillas, lightly pressing edges to seal. Repeat with the rest. Serve.

Tip

You can pop them in the oven for a few minutes, and they’ll turn out like in the photo. Either way they’re delicious and very easy to make. Not to be missed!

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