Grilled Eggplant with Figs and Cream cheese

Nicolette van Niekerk
This dish was made to accompany the Rack of Lamb in a Herb Crust recipe also on this blog. All the dishes was prepared as part of the French Summer Wedding Menu shoot we have done earlier in September. See the full post and article here.
Grilled Eggplant with Figs and Cream Cheese. Photo by Yolande Marx.

Grilled Eggplant with Figs and Cream Cheese. Photo by Yolande Marx.

Grilled Eggplant with Figs and Cream Cheese Serves: 6   Ingredients: 3 Large Eggplants 2 Cloves of Garlic, finely chopped 1 Tub (230g) of Cream Cheese / 1 Leek, sliced 2 Figs, sliced 10 Cherry Tomotoes Olive Oil 8 tbsp Balsamic Vinegar 1Tbsp Sugar   Method: 1. Cut 3 large eggplants in halve, and place them in a preheated oven of 150℃. 2. Brush olive oil, garlic, salt and pepper over each. 3. Bake for 30 minutes until browned and cooked. 4. In the meantime, place the cherry tomatoes in a saucepan and brown with olive oil. 5. Add the sugar, balsamic vinegar and simmer on medium heat until sugar has caramelized and the sauce is reduced. 6. Place spoonful tomato mixture over each cooked eggplant. Cut figs into thin slices and garnish with dollops of cream cheese as well as finely sliced leeks.
Grilled Eggplant with Figs and Cream Cheese. Photo by Yolande Marx.

Grilled Eggplant with Figs and Cream Cheese. Photo by Yolande Marx.