Roasted Aubergine Crisps with Goat Cheese and Honey

Ingredients:
1 medium sized Aubergine (Eggplant)
Goat Cheese
Olive Oil
Balsamic Vinegar
Honey







Directions:
Slice aubergine in 1/2 inch (1 centimeter) slices. Sprinkle aubergine slices with corse sea salt and let them sit for a hour. This process will help draw out the water so that the aubergine are crispy after baking. After an hour wash the aubergine thoroughly to remove all the salt and pat dry. Place aubergine on oven safe glass pan add pepper then brush lightly with olive oil.

Place into a preheated over at 375 farenheit (200 celcius) for 30 minutes. Then remove and flip the aubergine and place back in preheated oven for another 30 minutes.

Once the aubergine have cooked for an hour, remove from over and place about a table spoon of goat cheese on each aubergine slice and spread evenly. Drizzle the goat cheese on each aubergine with about a 1/2 teaspoon honey. Place in oven for 10-15 minutes or un
til the goat cheese is turning golden on top.

Remove from oven and sprinkle lightly with balsamic vinegar prior to eating (I suggest using a fig or other fruit infused balsamic).