The leaning tower of bleu chees-ah!

Well, it started out as a tower…

This dish was so amazingly good! I was inspired by Delicious Vegetarian Food for this one. Just looking at the picture makes me salivate! So, let’s get to the recipe!


  • 1 eggplant
  • 2 tomatoes
  • fresh spinach
  • bleu cheese (or any creamy cheese)
  • 2 cloves of garlic
  • olive oil
  • balsamic vinegar

First, I cut the eggplant into about 1/2 inch thick slices and rubbed some olive oil on each side. Then, I sauteed it for a few minutes on both sides (over medium heat). It might be less messy and easier to use a brush if you have one! I repeated this for the tomatoes, too. Then, I put both on a baking sheet and baked them for 10 minutes at 425 degrees.

While the eggplant and tomato was baking, I sauteed some garlic with olive oil in a pan over low heat. After about a minute or so, I added chunks of bleu cheese to the mixture, stirring frequently, to melt the cheese. Now, the bleu cheese in France is not the crumbly kind. In fact, it had the consistency of a cream cheese. Therefore, I would recommend using any creamy cheese for this dish. The recipe that inspired me used chevre, but I didn’t have any on hand.

For the final touches, I add a dash or two of balsamic vinegar to the cheese mixture. Then, I took out some bowls and put a nice big handful of spinach into them. Now, the trickiest part to this whole dish, is putting the cheese mixture between the layers of tomato and eggplant. If the cheese starts to cool down, it is not as easy to manage. For my dish, I first layered eggplant, tomato, more eggplant, and then cheese and repeated. I guess it really depends on your love of cheese and your eggplant to tomato ratio. Another useful tip would be to use tongs when layering the hot eggplant and tomato. I made the mistake of using my hands. Ouch!

On another note, you could also use mache (aka lamb’s lettuce) instead of spinach for this dish. It has a soft, buttery texture and may actually be better for you than spinach, with almost a third more iron in it. Mache also has loads of vitamin C and vitamin B9, which may help your body fight against fatigue and stress. I was just recently introduced to it, but it is a lot less expensive in France than spinach. No matter what your choice is, you will love this dish!

Bon appetit!!!

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  1. Marie Says:

    This sounds a lot like a roasted vegetable salad I just recently acquired the recipe to.

    So did Andy like it?

  2. Sara Says:

    Of course! But, I think it was due largely in part to the bleu cheese! What is your recipe? I would love to hear about it! :)

  3. Meri Says:

    Sounds great! I think I’ll try it soon. It will give me a good excuse to look in the gourmet cheese isle.

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