Eggplant and Goat Cheese Napoleon
5.2g
Net Carbs
9.7g
Protein
22.1g
Fat
5.3g
Fiber
269
Calories
Ingredients:
- 1 pound Eggplant
- 3/4 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 5 1/2 ounces Goat Cheese (Soft)
- 1/4 teaspoon Rosemary (Dried)
- 20 spear, small (5" long or less) Asparagus
- 1 teaspoon leaf Dried Thyme Leaves
- 4 tablespoons Unsweetened Ketchup
- 1/2 teaspoon leaf Oregano
- 4 tablespoons Extra Virgin Olive Oil
- 2 fluid ounces Tap Water
Directions:
- Heat grill to medium, or heat broiler. Line a cookie sheet with paper towels.
- Meanwhile, slice eggplant into twelve 1/2-inch rounds, and sprinkle with 1/2 teaspoon salt; let stand for 10 minutes. Remove paper towels, and brush with 2 tablespoons olive oil, coating all sides. Sprinkle with 1/4 teaspoon pepper. Let stand until grill is ready.
- Brush asparagus with remaining 2 tablespoons olive oil, and sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill eggplant slices for 3 minutes per side. Grill asparagus until halfway cooked but still firm, 2 to 3 minutes per side (depending on thickness). Transfer each to a plate.
- Using a length of unwaxed dental floss, cut goat-cheese log into 16 slices. Arrange on work surface in a single layer, and sprinkle with thyme.Using the divided containers, place 1 eggplant slice on one side of each container. Place 2 goat-cheese rounds over each eggplant slice. Repeat, layering each with an eggplant slice, then 2 slices of cheese, ending with an eggplant slice.
- In a small bowl, combine ketchup with the water. Stir in oregano and rosemary. Spoon 2 tablespoons over each eggplant stack. Place 5 asparagus spears (cut into 2-inch pieces) in the other section of each container. Seal, and freeze. (The eggplant can be stored, frozen, for up to 1 month.)
- When ready to serve, slightly open one corner of container to vent. Microwave on high until hot, 4 to 5 minutes. Let stand in microwave for 1 minute before serving.
