Baked Eggplant with California Figs and Leeks
Try this beautiful and delicious gluten-free recipe for Baked Eggplant with California Figs and Leeks from KC the G-Free Foodie – it’s easy to make, healthy, tasty and impressive. What’s not to love?
Servings: 2 servings
- 1 large eggplant
- 2 cloves garlic minced
- 1 4 ounce ball of fresh mozzarella sliced
- 1/2 leek thinly sliced
- 2 fresh California Figs quartered
- a few cherry tomatoes halved
- 3 tbsp good quality olive oil (or more)
- 4 tablespoons balsamic vinegar
- 1 tablespoon sugar
- Kosher salt
Cut the eggplant in half, and then score diagonally, being careful not to cut the skin. The scatter the garlic over the eggplant halves and brush liberally with olive oil, sprinkle lightly with salt. Place eggplant scored side up on a baking tray and bake for 30-40 minutes at 350 degrees.
In the meantime, heat 3 tablespoons of olive oil in a medium-sized skillet over medium heat. Toss in halved cherry tomatoes and leeks, cook for 3-5 minutes, until tomato skins begin to blister & leeks slightly soften. Remove from the heat and set aside on plate or bowl. Add the vinegar and sugar to the skillet, and return to medium heat. Bring the mixture to a slight boil and reduce vinegar to a thick syrup.
When the eggplant is done baking, scatter the mozzeralla slices over the top, and then top the cheese with the leeks, tomatoes and fresh figs. Return to the 350 degree oven for 8-10 minutes, until cheese is melted & slightly bubbly.Finish the with eggplant by drizzling on the balsamic reduction and sprinkling with a little more salt. You can also drizzle lightly with olive oil if desired.
Calories: 351kcal | Carbohydrates: 39g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 716mg | Fiber: 9g | Sugar: 28g | Vitamin A: 495IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 2mg