Ingredients with Measurements:
- 1 lb. Callu de Cabreddu (Sardinian goat cheese)
- 1 medium-sized eggplant, sliced into rounds
- 4 cloves of garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a mixing bowl, combine the minced garlic and olive oil. Set aside.
3. Season the eggplant slices with salt and pepper on both sides.
4. Brush the eggplant slices with the garlic and olive oil mixture.
5. Grill the eggplant slices for 2-3 minutes on each side until they are tender and have grill marks.
6. Remove the eggplant slices from the grill and set aside.
7. Cut the Callu de Cabreddu into small cubes.
8. In a non-stick pan, melt the Callu de Cabreddu over low heat.
9. Once the cheese has melted, add the grilled eggplant slices to the pan.
10. Stir the eggplant and cheese mixture until well combined.
11. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Non-stick pan: low heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 380
- Fat: 32g
- Carbohydrates: 7g
- Protein: 18g
Substitutions for ingredients:
- Callu de Cabreddu can be substituted with any type of goat cheese.
- Olive oil can be substituted with any type of cooking oil.
Variations:
- Add chopped fresh herbs such as basil or parsley for added flavor.
- Add sliced tomatoes for a burst of freshness.
Tips and tricks:
- Make sure to brush the eggplant slices with the garlic and olive oil mixture to ensure they are well seasoned.
- Use a non-stick pan to prevent the cheese from sticking to the bottom of the pan.
Storage instructions:
- Store any leftover Callu de Cabreddu with Eggplant and Garlic in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Callu de Cabreddu with Eggplant and Garlic in a non-stick pan over low heat until heated through.
Presentation ideas:
- Serve the Callu de Cabreddu with Eggplant and Garlic on a platter garnished with fresh herbs.
Garnishes:
- Fresh herbs such as basil or parsley.
Pairings:
- Serve with a glass of red wine such as a Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Grilled vegetables such as zucchini or bell peppers.
- A side salad with a light vinaigrette.
Troubleshooting advice:
- If the cheese is not melting properly, add a splash of milk to the pan to help it melt.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to prevent any foodborne illnesses.
Food history:
- Callu de Cabreddu is a traditional Sardinian goat cheese made from the milk of free-range goats.
Flavor profiles:
- The Callu de Cabreddu has a tangy and slightly salty flavor that pairs well with the smoky flavor of the grilled eggplant.
Serving suggestions:
- Serve the Callu de Cabreddu with Eggplant and Garlic as a main dish or as a side dish to a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Sardinian