To celebrate the launching of our new design we had a lovely dinner. This was the appetizer and has an incredible mouth-feel with the carmelized eggplant, goats cheese and pine nuts.

Serves 4

• 3 small eggplants
• 1 head bibb lettuce
• local goats cheese
• pine nuts
• coconut oil
• pomegranate vinegar, or honey kombucha vinegar
• extra virgin olive oil
• salt and pepper

Method:
Sear or grill slices of eggplant in a hot pan. Use plenty of coconut oil. Eggplant soaks up oil like crazy so don’t be shy with the oil. Pile the hot eggplant slices and drizzle with vinegar and salt and pepper. Keep warm for service.

Give the lettuce a little wash and tear up the pieces. Just before service toss lightly with s+p, oil and a touch of vinegar. Place in a pile on the plate and layer the eggplant slices around over the lettuce. Top with toasted pine nuts and pieces of goats cheese. Simple and delicious.

This recipe is part of Real Food Wednesday over at Kelly the Kitchen Kop’s blog.