On a recent night out, we encountered this sublime starter, made of layers of eggplant (aubergine) with ricotta, goat cheese and shaved Reggiano. A simple tomato sauce adds extra savor.
The “Goat Cheese Trio” from Cafe Toscano in Aurora, Ohio.
What surprised me about the dish is that the eggplant slices, although quite thick, were fully cooked and tender, yet firm–not soggy or slimy. Nor had they absorbed large amounts of oil. I’m not sure how this impressive trick is performed. Usually I’m not a big fan of eggplant (except in baba ghanoush). But this was a treat. Bravo, Café Toscano!
Oh wow, this sounds and looks delicious!
It was! I only wish I could figure out how to cook it myself.
Let’s be honest: Three kinds of cheese would make ANYTHING palatable, even a shovel load of gravel!
I do like eggplant, though, and that does look very good 🙂
I’m usually so averse to eggplant that it would have to be a one to one ratio! But this was delicious.
I would normally agree with Simone – 3 kinds of cheese on anything works for me… EXCEPT, that is, for eggplant. I’m allergic to it. Tongue swells up like a balloon. I’ll pass on this one.
Oooh, that’s terrible! I have never heard of an eggplant allergy before.
Beautiful presentation! I’m not a fan of eggplant so not sure if the cheese would be enough 😉
That’s what I felt, before I tasted it.