Sometimes it’s the most simple recipe that really shines. The sweetness of grilled figs stuffed with creamy goat cheese. A match made in heaven!
Serve while the figs are still warm, as an impressive first course. Add some watercress or arugula to make a lovely salad. Or replace the goat cheese with ricotta or yogurt for a luscious dessert. If you like a twist, you can also replace the honey with balsamic glaze (In a small saucepan simmer one cup balsamic vinegar and 2 tbsp honey over medium heat, 10 to 15 minutes, until reduced by half and balsamic is thick and syrupy).
All there is to them is cutting a pocket in some figs, stuffing them with goat cheese, add a crunchy walnut, grilling until softened and then finish with a drizzle of honey. Absolutely delectable!
Grilled figs with goat cheese and honey
- 4 Fresh Figs
- 4 tablespoons crumbled Goat Cheese
- 4 Walnuts
- Preheat your grill to medium-low heat, about 300 degrees.
- Cut two slits into the top of each fig, about two-thirds of the way down to the base (x-pattern / deep cross), and then give them a gentle squeeze to open them up slightly like a flower.
- Stuff each fig with about 1 teaspoon of goat cheese. Top with a walnut.
- Grill the figs for 6-8 minutes, until they are softened and brown slightly.
- Arrange the figs on a serving plate. Drizzle with honey. Serve immediately.
- Add some watercress or arugula to make a lovely salad. Or replace the goat cheese with ricotta or yogurt for a luscious dessert. If you like a twist, you can also replace the honey with balsamic glaze.
Doesn’t this look pretty?! Some dishes aim to provide a full senses experience. They don’t just please your pallet by offering great taste and flavors. They start to seduce you, the first time you lay your eyes on them. Pretty on a plate!
I love finding elegant veggie recipes that stand out of the ordinary. This recipe is inspired on Ottolenghi’s eggplant with buttermilk sauce. Instead of the buttermilk sauce, this dish comes with a refined saffron yogurt sauce. It will serve 4 people a starter or side dish. Great to impress your friends with some feisty veggies Middle Eastern style
Roasted Eggplant with Saffran Yogurt and Pomegranate
- 2 Eggplants (Aubergines)
- Greek Yogurt (2/3cup/ 5.3oz/ 150g)
- 1 Lemon (juice and zest)
- 1 Garlic Clove
- A small pinch of Saffron Strands
- Olive Oil
- Sea Salt and Black Pepper
- A large handful of Pomegranate Seeds
- Start by making the saffron yogurt sauce. Place the saffron strands into a bowl, pour over 3 tablespoons of hot water and let infuse for 5 minutes. Add the yogurt, finely crushed garlic clove, 2 tablespoons of lemon juice, 3 tablespoons of olive oil and some salt. Whisk well to get a smooth, golden sauce.
- Cut the eggplants lengthwise into 1 cm slices. Brush both sides with olive oil, sprinkle with salt and pepper. Grill both sides on a very hot griddle pan until soft and golden brown.
- To serve, arrange the eggplant slices on a plate, drizzle with saffron yogurt, sprinkle pomegranate seeds on top and garnish with some lemon/lime zest.
- This dish can be made up to 3 days in advance (stored in the refrigerator and served at room temperature).