Goat Cheese and Balsamic Eggplant Matzah
Tangy goat cheese and smoky eggplant come together for an elegant matzah open faced sandwich. Feel free to add spicy arugula, chopped parsley and an extra crack of black pepper for an added burst of flavor.
- 2 baby eggplants, thinly sliced lengthwise into long strips
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 sheet of matzah, cut in half as a main or into quarters as an appetizer
- 2–4 ounces soft goat cheese
- Preheat the oven to 425 degrees. Lay eggplant strips on an oiled or parchment- or Silpat-lined baking sheet. Mix together balsamic vinegar and olive oil in a small bowl. Brush vinegar-oil mixture across top of each slice of eggplant, then sprinkle with salt and pepper on top. Roast for about 10 minutes. Turn slices over, brush with oil mixture, season with salt and pepper and roast for another 8 minutes or so, until the eggplant is brown and starting to char in spots. Spread goat cheese generously on the matzah, and top with eggplant slices. I prefer more eggplant, so I put a double layer on mine. Top eggplant with more vinegar-oil mixture to taste.