ROASTED EGGPLANT WITH GOAT CHEESE, LENTILS, AND THYME
Roasted Eggplant with Goat Cheese and Lentils is a simple, hearty, and satisfying dish you'll want to make every weeknight this winter!
Provided by Sarah Fennel
Categories Dinner
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Slice eggplants in half lengthwise. Score the eggplant flesh in a criss-cross pattern, being careful not to cut through the skin. Drizzle all over with olive oil, using your fingers to rub it into the flesh of the eggplant.
- Place eggplant halves flesh side up on baking tray. Pick off roughly 2 tablespoons of thyme leaves from the thyme bunch, and sprinkled evenly over the eggplant. Sprinkle with salt.
- Bake eggplants for 40-50 minutes, until golden brown and just beginning to char. Once out of the oven, allow eggplants to cool slightly before topping with remaining ingredients.
- While eggplants are cooking, assemble the rest of your ingredients. In a medium bowl, mix together lentils, parsley, lemon juice, olive oil, salt, pepper, and red pepper flakes. Use the backside of a fork to crush the lentils, so that about half are mashed ever so slightly. The goal is to get the lentils to stick to each other so that they don't fall off of the eggplants later on. Set aside.
- Top your warm eggplants with a few spoonfuls of lentils. Crumble the goat cheese over the lentils, then finish with pine nuts and micro greens to garnish!
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.
BALSAMIC EGGPLANT WITH LENTILS AND GOAT CHEESE RECIPE - (4.4/5)
Provided by mirelsonp
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 425 degrees F. 2. Whisk together the balsamic, oil, mustard, honey, and red pepper flakes, and season with salt. Add the sliced eggplant and allow to marinate for 10 minutes. Lay slices on a parchment-lined baking sheet and roast in the oven for 15 minutes, flip, and bake another 10 minutes. Remove from oven and allow to cool on a tray. 3. Meanwhile, in another bowl, toss lentils, nuts, vinegar, oil thyme, and shallots together. Season with salt and pepper. Reserve. 4. Serve on a platter, and arrange a bed of spinach. Lay a slice of eggplant down, then add a spoonful of lentil mixture, then another slice of eggplant and continue to fan out the pieces to cover the spinach. Sprinkle goat cheese on top. garnish with toasted nuts and lightly drizzle with balsamic reduction. Serve immediately.
EGGPLANT AND GOAT CHEESE LASAGNA
This lasagna is a take on the traditional. Instead of noodles, it uses sliced eggplant. Instead of ricotta, it uses goat cheese. It is delicious!!!
Provided by Kimberly L.
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x13-inch baking dish with cooking spray.
- Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
- Pour one fourth of pasta sauce on top of eggplant layer.
- Dot pasta sauce layer with one fourth of goat cheese slices.
- Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
- Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 25.8 g, Cholesterol 43.2 mg, Fat 19.1 g, Fiber 7.2 g, Protein 14.5 g, SaturatedFat 11.5 g, Sodium 802.4 mg, Sugar 15.5 g
BAKED LENTILS WITH GOAT CHEESE
The French green Le Puy lentils are smaller and firmer than brown lentils, but have the same type of earthy flavor. They lend themselves to dishes where you want the lentils to stay intact like salads and sides. "Beluga lentils" will also work for this salad.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 1h
Yield Serves 4 to 6 as a main dish salad, 8 as a side
Number Of Ingredients 14
Steps:
- Place the lentils in a large saucepan or soup pot with the halved onion, the garlic cloves, and the bay leaf. Add enough water to cover by 1 1/2 inches. Bring to a simmer, add 1 teaspoon salt, cover and simmer 30 minutes, or until the lentils are tender all the way through but intact. Set a strainer over a bowl and drain the lentils. Remove the onion halves, bay leaf, and garlic and discard. Return the liquid to the pot and bring to a boil. Reduce to 1/2 cup.
- Preheat the oven to 350ºF. Whisk together the vinegar, garlic, Dijon mustard, olive oil, and cooking liquid from the lentils. Season to taste with salt and pepper. Toss with the lentils. Stir in the parsley (or parsley and chives), place in a baking dish and top with the rounds of goat cheese. Heat through for 15 minutes, until the goat cheese has softened, and serve.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 9 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 371 milligrams, Sugar 2 grams, TransFat 0 grams
EGGPLANT WITH LENTILS AND GOAT CHEESE
Provided by Larraine Perri
Categories Bake Low Fat Vegetarian Low Cal High Fiber Dinner Goat Cheese Eggplant Lentil Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat oven to 475°. Remove pulp from eggplants; cut pulp from one eggplant into 1/4-inch cubes and discard the rest. Coat eggplant shells with cooking spray; sprinkle with 1/4 teaspoon salt. On a baking sheet lined with parchment paper, place eggplant shells open side down. In a bowl, coat eggplant cubes with cooking spray and toss with 1/4 teaspoon salt; place in one layer on a second baking sheet lined with parchment paper. Bake eggplant shells and cubes until tender, 10 minutes. Remove eggplant; reduce oven to 350°. In a medium nonstick skillet over medium heat, heat oil. Cook onion, celery and carrot until soft, 5 minutes. Add garlic; cook, 1 minute. Add lentils, eggplant cubes, broth, vinegar, pepper and remaining 1/4 teaspoon salt; reduce heat to simmer, stirring occasionally, 5 minutes. Stir in chopped mint. Flip shells on baking sheet and stuff with lentil-eggplant mixture; cover with aluminum foil and bake until warm; 10 minutes. Top with cheese and mint leaves.
ROASTED EGGPLANT AND LENTILS
This is one of my favorite lentil dishes. It is hearty and flavorful and makes an excellent vegetarian main dish. You could make it a vegan dish by using soy cheese instead of mozzarella. If you're using fresh herbs instead of dried, use half as much.
Provided by Mandala
Categories Lentil
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
- Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
- Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
- Spread into 9x13 pan and top with remaining cheese.
- Bake at 425 for 30 minutes.
Nutrition Facts : Calories 337.8, Fat 12.3, SaturatedFat 4.6, Cholesterol 22.1, Sodium 573.3, Carbohydrate 45.6, Fiber 11.1, Sugar 7, Protein 14.1
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
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