There are so many veggies and fruit that I like to eat during autumn, and figs is definitely one of them! My family introduced me to them a while back, when they came back from their trip to Greece and I’ve been eating them every since. I’ve been trying to come up with a good fig recipe for a while now and I had all the ingredients stuck in my head, but couldn’t quite find the right ingredient to tie it all together, but now I finally found it: naan bread! It’s a very popular flatbread in Asia and is probably something you’ve seen before written on an Indian food menu. It’s a very delicious type of bread that just gives this recipe the right kind of oriental touch that goes so well with those Mediterranean flavors.
Serves: 2 people
- 0,5 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon of sugar
- 1 red onion, sliced into half circles
- 2 figs
- 1,5 tablespoon of thyme
- 2 teaspoons of rosemary
- 150g goat cheese
- 2 teaspoons of honey
- handful of arugula (rocket salad), washed and patted dry
- 2 pieces of naan bread
In a large frying pan, heat the oil over a medium heat and add the red onion. Stir the olive oil onto the onions and let it fry for about 15 minutes, until they are soft. Add the red wine vinegar along with the sugar and stir. Let it continue to cook for another 15 minutes, until the onions are sticky.
Cut your figs into slices, don’t remove the skin. The skin is completely edible so there’s no point in removing it, all you have to do is cut of the stem if there is one.
Spread the goat cheese on top of the bread, drizzle the honey on top, add the thyme, a few grinds of pepper and rosemary and spread out your pieces of fig and onion. Pop your bread in the oven at 200° for about 15-20 minutes. Once you take you bread out of the oven, you can finish off with some leaves of arugula.