Creamy Chive & Tarragon Vegan Eggplant Medallions

Creamy Chive & Tarragon Vegan Eggplant Medallions 

1 medium eggplant, sliced into 1/4″ thick rounds
1 Tbs. extra virgin olive oil
sea salt and pepper
8 oz. Kite Hill Chive Cream Cheese Spread (or Boursin Gournay Cheese)
1/4 cup fresh tarragon, chopped
1 Tbs. fresh basil, chopped
1 Tbs. pomegranate balsamic vinegar

 

Preheat the oven to 475 degrees.

Slice the eggplant, lay it out on one layer on a kitchen towel, liberally salt, and allow to sweat for 20 minutes or so.

Transfer the eggplant to a parchment-lined cookie sheet. 
Drizzle with oil and bake for about 10 minutes. 
Flip and bake for another 10 minutes.

Remove from the oven and allow to cool, slightly.

Spread the Kite Cheese on each of the medallions, sprinkle with fresh herbs, salt and pepper, and drizzle with the vinegar.