I fell in love with this dish after my friend Esther invited me to share lunch with her. She'd been visiting her parents, her Father was supered excited to share the harvest of his garden, he's grown gorgeous Japanese eggplants this past summer.  Here's my rendition below , lucky for me the local farmers markets has piles of beautiful Japanese eggplants to choose from.

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Roasted Eggplant Recipe

Prep a day before serving.

Preheat oven at 325 F degree
Wash, dry and slice eggplant
Place slices on a baking sheet
Drizzle with organic culinary Argan oil ((Victoria Akkari brand )
Roast for 20-30 minutes - turn slices over the roast both sides until medium soft. You want to keep some texture, as this dish with need to be refrigerated over night to really absorb the flavors

Let the eggplant cool 10 minutes , gently place eggplant in dish , layer in capers,  fresh basil leaves and a tiny pinch of oregano sea salt between each layer.

Marinate sauce.
1/3 cup of culinary argan oil
2 Tablespoon of balsamic vinegar
Whisk together and drizzle over eggplant.

Refrigerate overnight and serve at room temperature with goat cheese and sliced French baguette.

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