My recipe for Socca With Eggplant Sauce, Asian Pears, Goat Cheese, And Mint features the original Eggplant Sauce recipe from a cookbook that I have had on my shelf for years but never cracked until now! I just added socca, Asian pears, goat cheese, and fresh mint to make it a complete meal!
Remember the Savory Eggplant Sauce With Chicken Breasts And Spaghetti Squash that I posted last week? Well, that Eggplant Sauce was a modification of the Eggplant Sauce recipe in my husband’s Arab Gulf Cooking cookbook as well, so I’m getting some great mileage out of the Eggplant Sauce recipe! It’s inspiring me to make all kinds of yummy dishes!!
The flavor combination of the mild socca with tangy/spicy eggplant, sweet Asian pears, creamy goat cheese, and fresh mint is oh so yummy!
For the socca, I mixed up the socca batter in the morning and then assembled everything in the evening. If I was really organized, I would have made the Eggplant Sauce ahead of time too! Mabye next time. . .
Eggplant Sauce (recipe below)
1 pan of Socca (I use The Kitchn’s Recipe)
1 Asian pear, sliced
2 T. butter (dairy-free of course!)
1/4 c. crumbled goat cheese
10 fresh organic mint leaves, torn or sliced into small pieces.
1. Mix up the socca batter and allow to sit for at least 30 minutes.
2. Make the Eggplant Sauce and set aside.
3. Melt butter in heavy skillet and cook pears for 3-4 minutes on each side. (They should be lightly browned, but still slightly firm).
4. Bake socca according to recipe.
5. Remove socca from oven and spread Eggplant Sauce onto socca. Add pear slices, goat cheese, and fresh mint.
6. Return to oven just to warm the goat cheese, and then serve immediately.
Recipe for Eggplant Sauce
2 small-medium sized eggplants
1 T. olive oil
3 cloves garlic
1 teaspoon salt
2 T. olive oil
2 t. paprika
1/2 t. cumin
1/2 t. black pepper
2 T. lemon juice
1. Cut eggplants in half .
2. Sprinkle the flesh with salt and place in baking pan skin side up. If you have time, allow them to sit for 30 minutes. The salt draws out the excess moisture in the eggplants.
3. Drizzle with olive oil and bake at 400 degrees for 35 minutes.
4. Scoop out flesh and blend with minced garlic and salt (or mash with potato masher).
5. Heat 2 T. olive oil in heavy skillet. Add paprika, cumin, and black pepper, and cook just until fragrant (about 1 minute).
6. Add squash mixture and lemon juice and cook for @ 10 minutes, stirring frequently. (Add a Tablespoon of water if it starts sticking to the pan.)
This recipe is part of Stephanie Weaver’s Meatless Monday Blog Hop. Head over to Recipe Renovator to check out some more tasty meatless recipes!