Broiled Eggplant Rolls With Goat Cheese And Tomato Recipes

BROILED EGGPLANT ROLLS WITH GOAT CHEESE AND TOMATO

Steps:

• Working with 4 inner eggplant slices, reserving the remaining slices for another use, rub the salt into both sides of each slice and let the eggplant drain in a colander for 10 minutes. Rinse the eggplant and pat it dry. Brush both sides of each eggplant slice with the oil and on a baking sheet broil the eggplant under a preheated broiler about 3 inches form the heat for 3 to 4 minutes on each side, or until it is golden and tender. Spread the goat cheese on the eggplant, top it with the tomato, and sprinkle the tomato with the parsley. Beginning with a short side roll up the slices.

GRILLED EGGPLANT STACKS WITH GOAT CHEESE, TOMATO AND BASIL SAUCE

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!

EGGPLANT ROULADES WITH GARLIC GOAT CHEESE AND ROASTED TOMATOES

Steps:

• Preheat the oven to 300°F.
• In a small bowl, toss the tomatoes with the olive oil, garlic, seasonings, and herbs. Lay the tomatoes cut side up on a baking sheet and roast for about 45 minutes to an hour, or until the tomatoes look slightly dehydrated and the skins are wrinkled. Let the tomatoes cool to room temperature, then transfer them to a bowl or storage container (be sure to include any of the richly flavored tomato oil that's left on the baking sheet). These can be prepared up to 2 days in advance and kept covered in the refrigerator (bring to room temperature before using). You may keep the tomato halves whole or chop them up.
• Place the Garlic Confit and the softened goat cheese in a small bowl and mash with a fork. Taste and adjust seasonings. Set aside until the eggplant is ready. The garlic goat cheese can be prepared the day before, but remove it from the refrigerator to soften before assembling the dish.
• Preheat the oven to 400°F.
• Combine the olive oil with the lemon juice, cumin, and a little salt and pepper.
• Brush the eggplant slices on both sides with the seasoned oil and lay them out on a baking sheet. Bake about 5 minutes, then use a metal spatula to turn the slices and continue baking until eggplant is cooked through and is a light golden brown. Leave the oven turned on.
• Remove the eggplant from the oven. Lower the oven to 350°F. Loosen the slices with a spatula and let them cool. Spread each slice with about 2 tablespoons of the goat cheese mixture and roll up from the smaller end to the larger. If you like, tie each roulade with a blanched chive. Place the roulades on a baking sheet and, when you're about ready to serve, return them to the oven for 10 minutes or until heated through. Serve the roasted tomatoes alongside the roulades.

GRILLED EGGPLANT SANDWICHES

Steps:

• Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.