peeled, pitted and halved
1 tbs lemon or lime juice
2 ounces goat cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chili powder
1 ounce prosciutto slices
Cut each avocado half into 4-6 slices. Place in medium bowl and gently toss in lemon juice.
Fill the center of each avocado slice with 1/4 to 1/2 teaspoon goat cheese mixture.
Sprinkle with salt, pepper and chili powder.
Wrap each avocado “finger” with 1/3 slice of prosciutto until the goat cheese is secured to the avocado. Make sure to leave the tip of the avocado exposed, to resemble a finger nail. Arrange the avocados in the shape of a hand on the plate to add extra spookiness. Serve and Enjoy!
Note: add prosciutto
1/4 tsp paprika
salt and pepper to taste
4-6 oz goat cheese
1 tbsp capers
4 tbsp fresh chopped herbs (I used basil, oregano and sage)
1 can diced tomatoes, with juices
1/3 red bell pepper
1/2 a small onion
2 cloves of garlic
1 Tbsp olive oil (plus more for brushing eggplant or use cooking spray)
Pre-heat oven to 400F. Slice eggplant lengthwise into thin slices. Lay on a baking sheet, spray with cooking spray or brush with olive oil and sprinkle with salt pepper, and paprika. Bake for 7 minutes, flip then bake for another 7-8 minutes. Remove from oven, turn oven down to 350F.
In the meantime, make your sauce. In a blender, blend together tomatoes, red bell pepper, onion, garlic and 3 tbsp fresh herbs. Add salt and pepper if you like (I only added pepper since I used canned tomatoes).
Heat 1 tbsp of oil in a large skillet, add sauce. Cook for 10-15 minutes stirring occasionally while you prepare the rest of your eggplant.
In a bowl, mix together goat cheese, capers, and 1 tbsp of herbs. Once your eggplant is cool enough to handle, lay some of the goat cheese filling on the eggplant then roll and place seamside down into the sauce. Repeat until you’ve rolled all your eggplant (you might have some left over filling which I like to sprinkle on top after baking).
Bake for another 10-15 minutes, sprinkle with remaining goat cheese/herb filling and serve. One eggplant (depending on the size) should serve 2-3 as a main dish.