Wonton Cups filled with eggplant caponata and Humboldt fog goat cheese
24 wonton wrappers, cut
into circles to fit muffin tin
2 Tbsp. olive oil mixed
with ½ tsp. Mediterranean spices
1 medium eggplant
1 Tbsp. olive
1 red onion, peeled and
finely chopped
2 Tbsp. balsamic vinegar
1/4C water
2 Tbsp. fresh basil
leaves, thinly sliced
6 oz. Humboldt Fog goat
cheese or cheese of choice
1/4C pitted Kalamata
olives, coarsely chopped (optional)
Preheat oven to 375F. Using a pastry brush, brush each side of the
wonton wrappers with spice oil and gently press the wrappers into the bottom
and sides of 24 cup mini muffin tin.
Bake until golden – about 3 – 4 minutes.
Increase oven to 400F. Place the
eggplant on a baking sheet and prick in several spots. Bake for 50 minutes or until tender. Remove from the oven, cool, peel and cut into
¼-inch cubes.
While the eggplant is
baking, heat the olive oil in a medium sauté pan over medium heat, add the
onion and sauté until nicely browned.
Add one tablespoon of the vinegar and continue cooking until the onions
are very soft and thinly glazed. As the
onions cook and the liquid evaporates, add the water, a spoonful at a time, to
keep the onions moist and prevent burning – this takes about 30 minutes. Add the eggplant and remaining balsamic
vinegar to the onions. Add the basil,
salt and pepper to taste.
Spoon one tablespoon goat
cheese into each wonton cup and top with two tablespoons caponata. If desired sprinkle each with chopped
Kalamata olives.
MAKES: 8 – 12 servings