I couldn’t have asked for a better living situation senior year of college. My housemates were four wonderful friends and our house was a cozy little place at the edge of campus. Senior year can be a frenzy of Red Bull charged all-nighters, 5 AM part-time jobs, and crazy costumed senior cocktails, but every Sunday we managed to get together for a weekly house dinner. Impressively, we didn’t skip a single Sunday while we were there. Every week we sat around our kitchen table to drink red wine (which had to be procured ahead of time due to the puritanical law of a bygone era in Connecticut that no alcohol can be sold on a Sunday), eat whatever delicious concoction someone had prepared, and play Boggle. The task of cooking dinner would rotate, so we would all get a chance to wow each other with our kitchen endeavors. Some were mouthwatering, others were…eyewatering (a certain “garlic” soup comes to mind!). The recipe below is one of the decidedly more mouthwatering options that we all created together.
Incredible easy to make, these flavorful eggplant slices are perfect as a light dinner with salad and bread, or can be served as an appetizer. They could also be served as an hors d’oeuvres if you use Japanese eggplant (of which you’d probably want to use 2 for this recipe), which are much thinner than regular eggplant.
¼ cup olive oil
2 Tbsp. oregano, divided
1 clove garlic, minced
1 ½ cups chopped roasted red peppers
2.5 oz. creamy goat cheese
1. Preheat oven to 400° F and lightly oil a baking sheet.
2. Slice eggplant into ¼ inch thick rounds and place on baking sheet. Bake for 10 min. and remove from oven.
3. Combine olive oil, 1 Tbsp. oregano, and garlic in a small bowl. Brush onto the eggplant.
4. Divide chopped peppers among the eggplant rounds, top with crumbled goat cheese, and then sprinkle with the remaining oregano.
5. Bake for 15 min., or until the goat cheese is just showing a hint of brown.