- 6 whole black figs
- 2 cups of cabernet wine
- ¼ tsp of ground ginger
- 1 cup of large crumbled blue cheese
- 2 whole Italian eggplant
- 1 clove of garlic finely chopped
- 1 tsp fresh thyme leaves
- 3 tbsp extra virgin olive oil
- 3 tbsp sherry vinegar
- 1 whole fresh pear
- ¼ cup toasted walnut pieces
- 1 cup blonde endive
- 4 pastry tart shells (4inch)
- Cut the large eggplant in half lengthwise and lay on a baking tray skin down. Using a pairing knife, score the flesh of the eggplant to allow even cooking.
- Drizzle the extra virgin olive oil, finely chopped garlic, thyme leaves and only half of the sherry vinegar. Place in a 400-degree oven and roast until the flesh is cooked.
- Once cooked remove from the oven, using a small spoon scoop out the flesh from the skin and blend until smooth. Season with salt, pepper and more olive oil if needed. Set aside to chilled.
- Pour the cabernet wine into a pot with the ground ginger. Bring to a boil and reduce by half.
- Once reduce remove from the heat. Cut the figs in half lengthwise and drop them into the reduced wine. Set aside from the heat to chill.
- Core the pear and cut into fine julienne. Place in a bowl with the toasted walnuts, blonde endive and dress with the remaining sherry vinegar and a splash of extra virgin olive oil. Season with salt, peper and serve.
- Once the eggplant caviar is chilled, spoon in a thin layer in the bottom of the tart shells. Then place three halves of the chilled cabernet figs and a quarter of the crumbled blue cheese on each tart.
- Place in a 425-degree oven to warm through and soften the blue cheese. Remove and serve topped with the pear and walnut salad.
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