Roasted Eggplant Slices With Warmed Feta and Honey

Honey is sometimes compared to olive oil and wine. Like olive oil and wine, different varieties of honey have different flavors. The flavor depends on various factors, like sunshine, rainfall, and temperature swings where the flower grows. I know this from food writer Marie Simmons’ new book, Taste of Honey. And her eggplant dish here features honey and extra virgin olive oil. (Click here to see recipe.Roasted Eggplant with warm feta and honey

The dish also features cheese. “A restaurant review describing fried eggplant slices topped with pecorino cheese curls and drizzled with honey was the inspiration for this unlikely combination,” Marie writes in her fine book.

“I roasted the eggplant instead of frying it and crumbled a mild feta on top before drizzling with honey.” Her tasters “raved” and helped themselves to more. The extra virgin olive oil, meanwhile, is used to brush the eggplant slices before they go into the oven to brown. (Click here to see recipe.)

The extra virgin olive oil, meanwhile, is used to brush the eggplant slices before they go into the oven to brown. I’d try our fruity, delicate Arbequina to pair with the sweetness of the honey and the mild-tasting feta Marie recommends.

The eggplant slices ultimately are topped with warmed feta and a drizzle of honey. Being a lover of olive oil – Marie is, too – I’d probably opt for a drizzle of Arbequina, too.

Bon appétit,

California Olive Ranch Master Miller Bob Singletary