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Eggplant & Goat Cheese Crepes

Oven-Baked Crepes with Cardamom Scented Eggplant and Goat Cheese from Paul O’Connell, chef and owner of Chez Henri on Shepard Street in Cambridge.


  • 5 lbs. eggplant
  • 1 cup virgin olive oil
  • 2 cups onion, diced
  • 2 tbsp. cardamom powder
  • ¼ cup lemon juice
  • ¼ cup cilantro, chopped
  • ¼ cup scallion, minced
  • 1 cup goat cheese (room temperature)
  • ½ cup ricotta cheese
  • 2 ea. egg yolks
  • ¼ cup fine herbs
  • 1 tsp. lemon zest
  • 6 cup Swiss Chard, chiffonade
  • 6 ea. crepes
  • 4 cups tomato-basil coulis
  • 1 cup grated parmesan cheese

Cooking instructions:

  1. Place the eggplant on a cookie sheet. Puncture each eggplant a few times with the tip of a small knife.
  2. Place the eggplants in a 350° F oven and roast for 40 minutes, or until the eggplants have collapsed and are completely cooked. Remove from oven and let cool to room temperature.
  3. Heat ¼ cup of the olive oil in a sauté pan and add the onions. Cook over medium heat, tossing frequently.
  4. When the onions begin to soften, add the cardamom, and a pinch of salt and pepper. Cook for 5 more minutes and remove from heat.
  5. Split open the cooked eggplants and scoop out the pulp. Place the pulp along with the cooked onions into a food processor.
  6. Begin pureeing and drizzle in the lemon juice and ½ cup of virgin oil. When the mixture is smooth, add the cilantro and scallion and pulse once or twice. Remove to a stainless bowl.
  7. Place the Goat cheese, ricotta, and egg yolks in the food processor bowl and pulse.
  8. Use a rubber spatula to scrape down the sides of the bowl. When the cheeses and egg are mixed well, remove to a stainless bowl and fold in the fine herbs, lemon zest and season with salt and pepper.
  9. Heat a large saute pan over medium heat, add ¼ cup of virgin oil and place the swiss chard in the pan. Cook until the swiss chard is wilted. Season with salt and pepper. Remove from pan to a colander to drain and cool.
  10. At one end of the crepe, place some swiss in a cigar shape and 1 oz. of the cheese mixture and 1 oz. of the eggplant mixture. Roll the crepe into a tube shape. Repeat this until all of your crepes are rolled.
  11. Place the tomato coulis in a large ovenproof casserole. Arrange the crepes over the coulis. Sprinkle with parmesan and bake at 350° F for 30 minutes.
  12. Serve with a green salad. This dish serves six.

By Paul O'Connell

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