Monday, April 30, 2012

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 saut√© pan over medium heat, add the onion and saut√© 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

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