EASY EGGPLANT WITH GOAT CHEESE AND BASIL
Tender baked eggplant stuffed with creamy goat cheese, juicy tomato and basil.
Provided by Tania Sheff
Categories Appetizer
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 450F.
- Peel the eggplants and slice them lengthwise into 1/3- inch thick pieces. Each eggplant should make about 6 slices.
- Using a silicone pastry brush or just your hands, brush the eggplant slices lightly with olive oil on both sides.
- Arrange the eggplant on a large baking tray and bake for about 20-25 minutes. (Depending on the size of your oven you may need to bake the eggplant in batches).
- Once the eggplant is baked, let it cool completely.
- Spread 1/2 tbsp of goat cheese onto half of the eggplant, just like you see in the photo below.
- Place 2 slices of tomato and 1 basil leaf on top of the goat cheese. Fold the eggplant in half. Garnish with basil leaves.
Nutrition Facts : Calories 83 kcal, Carbohydrate 1 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 89 mg, Fiber 0.3 g, Sugar 0.4 g, UnsaturatedFat 3.3 g, ServingSize 1 serving
BAKED EGGPLANT WITH GOAT CHEESE
Crispy slices of baked eggplant smothered in marinara sauce, basil and goat cheese.
Provided by Pat Nyswonger
Categories Main Dish
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400*.
- Spray a baking sheet with a non-stick spray or brush with oil for the eggplant slices.
- Wash the eggplant and slice it into thick, 1-inch slices. You should have 4 to 6 nice slices. Optional step: With a sharp paring knife, remove the peel from each slice. The skin is edible but it can be tough in larger, more mature eggplants.
- Sprinkle the eggplant slices with the salt on both sides and place them in a colander or on a plate. This will draw away the excess water and remove any bitterness from the eggplant. Let the eggplant slices sit in the salt for 30 minutes.
- While the eggplant is draining add the butter and garlic to a small skillet and cook over medium heat until the garlic is fragrant. Add the bread crumbs to the skillet and stir to coat them in the butter. Continue to cook, stirring frequently until the Panko crumbs become golden brown (about 4 to 5 minutes). Transfer the breadcrumbs to a plate.
- Rinse the eggplant slices under cold water to remove the salt. Wipe each slice dry with a paper towel and set on a plate.
- In a shallow dish or pie plate, mix the egg white, whole egg, and salt. Set aside
- Arrange the plate with the eggplant slices, the plates of eggs, and bread crumbs for assembly.
- Dip one eggplant slice into the eggs and then the bread crumbs, pressing down so the crumbs adhere. Place on the baking sheet, repeat with the remaining slices.
- Transfer the baking sheet to the middle rack of the oven and bake for 20 minutes or until slightly soft.
- Remove from the oven and flip each slice over. Top each slice with basil and marinara sauce. Finally, add a slice of the softened goat cheese to each eggplant slice.
- Return the baking sheet to the oven and bake for an additional 10 minutes. If you want to brown the tops further, turn the oven temp to broil for the last 2 to 3 minutes. Serve immediately
Nutrition Facts : Calories 201 calories, Carbohydrate 15 grams carbohydrates, Fat 12 grams fat, Protein 10 grams protein, ServingSize 1
GRILLED EGGPLANT AND GOAT CHEESE SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 18m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
- Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.
- Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct.
EGGPLANT AND GOAT CHEESE CASSEROLE
Provided by Florence Fabricant
Categories lunch, casseroles, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat grill or broiler.
- Cut the eggplant horizontally into slices one-half-inch thick. Cut any slices more than three inches in diameter in half. Very large slices should be quartered. Spread them on a work surface or baking sheet and sprinkle them on both sides with 3 tablespoons of the olive oil. Season with salt and pepper.
- Grill the eggplant until attractively browned on both sides.
- Heat two tablespoons of the oil in a large, heavy skillet. Saute the onions over medium heat until the pieces are tender but not brown. Add the garlic and pepper and continue to saute until the pepper pieces are tender. Stir in the tomatoes. Season to taste with salt and pepper and stir in the thyme and the parsley.
- Preheat oven to 350 degrees.
- Spread a fourth of the tomato mixture about two inches deep into the bottom of a one-and-a-half-quart baking dish. Arrange a layer of the eggplant over the tomato mixture, then crumble a third of the goat cheese over it. Repeat twice more, finishing with a layer of the tomato mixture. Sprinkle with the bread crumbs and drizzle with the remaining tablespoon of olive oil.
- Place in the oven and bake about 25 minutes, until heated through. Serve at once.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 556 milligrams, Sugar 7 grams
BAKED EGGPLANT WITH GOAT CHEESE
Posted for ZWT6: North Africa. This could be an appetizer served with pita bread or a accompanied by a salad for a light dinner. Prep time estimated to include grilling/cooling time for eggplant.
Provided by noway
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the grill. Place the eggplants in a grill pan, then grill them, turning regularly until the skin is charred and blistered.
- Preheat the oven to 400°F.
- When the eggplants are cool enough to handle, peel them and chop the flesh.
- Transfer to a bowl, then add the mint, tomatoes, garlic and pepper and mix together.
- Spoon the mixture into a baking dish and crumble the goat cheese over the top.
- Bake for about 25 minutes, until the cheese is melted and lightly browned.
Nutrition Facts : Calories 377.4, Fat 26, SaturatedFat 17.7, Cholesterol 67.2, Sodium 446.6, Carbohydrate 18, Fiber 8.6, Sugar 9.2, Protein 21.3
EGGPLANT-GOAT CHEESE DREAM
I made up this sandwich because I grow my own herbs, eggplants and tomatoes in my garden.
Provided by Food Network
Number Of Ingredients 7
Steps:
- Place sliced eggplant on hot grill (make sure to coat eggplant with olive oil). Slice tomatoes and red onion into 3/4 inch slices. Place tomatoes and onion on grill.
- Meanwhile, spread goat cheese on any type of your favorite bread (I usually use a baguette or some kind of country bread.) When eggplant and other veggies have good grill marks, place eggplant on top of goat cheese, then tomato slices, then onion and top with basil. Spread another layer of goat cheese on top half of bread.
GRILLED EGGPLANT STACKS WITH GOAT CHEESE, TOMATO AND BASIL SAUCE
A great summertime dish, this is an incredibly delicious recipe. I like to serve these eggplant stacks with grilled steak or chicken but these tasty stacks are good enough all on their own. The combination of the basil oil drizzled on the layers of eggplant with the goat cheese and tomato work so well together. You can't go wrong if you want to use feta instead of the goat cheese, I made a few with each and they are both equally delicious. If you are entertaining, these are a perfect choice to make ahead of time and than bake when you are ready to serve and they make a beautiful presentation!
Provided by Everything Tasty Ki
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Cut the eggplant into ½" thick rounds. Lightly season them with salt on both sides and let sit on a paper towel for 30 minutes to let water to come out of the eggplant.
- Brush or drizzle olive oil on top of each slice and grill them for 2 -3 minutes each side until cooked.
- Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice, and 1 teaspoon salt in a food processor or blender until smooth.
- Cut the tomatoes crosswise to 1/4" thick rounds.
- On an oiled baking pan or using parchment paper, arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle the cheese crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, cheese and tomato rounds and top with the rest of the crumbled feta. Make as many layers as you can. Usually, 1 large eggplant will make 4, 3 layer stacks.
- Bake for approximately 20-25 minutes until the tomatoes are wilted and the cheese is soft and melted.
- Enjoy!
SPAGHETTI WITH EGGPLANT AND GOAT CHEESE
Make and share this Spaghetti With Eggplant and Goat Cheese recipe from Food.com.
Provided by Boomette
Categories Spaghetti
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a big saucepan, heat 1 tablespoon olive oil at medium heat. Add garlic and cook for about 3 minutes or until golden. Add tomatoes, 1/2 teaspoon of salt, pepper and 1 big basil leaf. Bring to boil. Reduce heat and let simmer for about 45 minutes or until sauce has thicken. (You can prepare the sauce ahead of time, let cool and put in an hermetic container. It will be good in the fridge up to 3 days. Reheat sauce before continuing the recipe.).
- Meanwhile, chop remaining basil. Set aside. Put eggplants in a strainer, sprinkle with remaining salt and stir to coat well. Leave to drain in the sink for about 20 minutes. Spronge up with paper towell. In a skillet, heat remaining oil at medium-high heat. Add eggplants, in many batches, and cook for about 4 minutes or until golden. Let drain eggplants in a plate with paper towell.
- Meanwhile, in a big saucepan with boiling salted water, cook pasta 8 to 10 minutes or until al dente. Drain pasta and put back in the saucepan. Add tomato sauce and half eggplants and the basil you set aside. Stir to coat well. When ready to serve, sprinkle with goat cheese and remaining eggplants and basil and stir.
Nutrition Facts : Calories 609.8, Fat 16, SaturatedFat 2.3, Sodium 1744, Carbohydrate 105.3, Fiber 18.1, Sugar 22.8, Protein 17.4
ROAST EGGPLANT SALAD WITH GOAT CHEESE
The roasted eggplant lends a lovely smokey flavor to this salad and the flatbread gives a satisfying crunch!
Provided by English_Rose
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 400°F Brush the eggplant slices with 1 tbs of the oil, then season with salt and pepper.
- Arrange on a baking tray or sheet and roast for 20 mins until browned, popping the tomatoes on the tray for the final five minutes.
- Tear the flatbread or pita into pieces and place on a separate baking sheet. Brown in the oven for 8 mins or until crisp, then remove.
- For the dressing, in a small bowl, mix the vinegar, mint, chopped shallot, chili, remaining oil and some salt and pepper.
- Scatter the eggplant slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. Pour over the dressing, sprinkle with the goat cheese and scatter over a little arugula.
Nutrition Facts : Calories 443.8, Fat 30.1, SaturatedFat 8.9, Cholesterol 22.4, Sodium 174, Carbohydrate 37.8, Fiber 17.9, Sugar 15.9, Protein 13.4
EGGPLANT PARMESAN WITH GOAT CHEESE SANDWICH
A very different, tasty sandwich. Serve with some soup for a nice supper for two. I found this one in a complimentary copy of 'Real Simple' that I found in my mailbox.
Provided by Hey Jude
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Lightly brush both sides of eggplant slices with olive oil and sprinkle with the salt; place the eggplant on a heated grill (indoor or outdoor) and cook until browned and softened, 4-5 minutes per side.
- Spread each slice of bread with 1 1/2 tsp of tomato paste; spread 2 slices with the goat cheese and top the cheese with the grilled eggplant slices; top the eggplant with a second slice of bread, tomato past side down; brush the outside of the sandwiches with more olive oil and then pat about 1 tablespoon of grated Parmesan onto the outside of each piece of bread- the cheese should stick to the bread.
- Heat a large, nonstick skillet over medium-low heat and add 1 tablespoon of olive oil to the skillet; place the sandwiches in the skillet and cook until the Parmesan has browned, about 4-5 minutes per side.
- Serve hot.
Nutrition Facts : Calories 272.4, Fat 5.9, SaturatedFat 2.6, Cholesterol 11, Sodium 1817.4, Carbohydrate 46, Fiber 11.6, Sugar 11.6, Protein 12.4
EGGPLANT STUFFED WITH GOAT CHEESE & MOZZARELLA
Very, very nice dish. Filling and delicious. Hope you enjoy as much as me and my DH do. Top with your favorite sauce or have it plain. Great as an appetizer or main course.
Provided by JBs Girl
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and slice eggplant into 1/2 inch slices.
- Beat eggs and heavy cream in a bowl.
- Put flour in a bowl and mix with garlic powder, salt, and pepper.
- Heat olive oil in skillet over medium high heat, I use 6 on my stovetop.
- Take two eggplant slices and place half a slice of mozz cheese and 1 tsp of goat cheese on 1 eggplant slice. Place other eggplant slice on top like a sandwich and press together frimly. Repeat process till you have all stuffed.
- Take one stuffed eggplant dip in egg and cream mixture then into flour, shake off excess flour and put in skillet. Repeat till all have been coated and in skillet.
- Do not over crowd them, you may need two skillets.
- Pan fry 5 minutes per side then place on parchment paper.
- Add more olive oil to pan as needed.
Nutrition Facts : Calories 551.6, Fat 43.1, SaturatedFat 12.2, Cholesterol 201.8, Sodium 243.2, Carbohydrate 27.3, Fiber 4.7, Sugar 3.9, Protein 15.4
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