Eggplant Roulades With Garlic Goat Cheese And Roasted Tomatoes Recipes
EGGPLANT WITH TOMATO-MINT SAUCE AND GOAT CHEESE
Categories Cheese Herb Tomato Vegetable Appetizer Side Bake Vegetarian Dinner Lunch Goat Cheese Mint Eggplant Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 500°F. Spray 2 large baking sheets with oil spray. Arrange eggplant rounds on prepared sheets; brush lightly with 1 tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn rounds over and bake until tender and golden, about 10 minutes longer. Remove from oven. Reduce oven temperature to 350°F.
- Meanwhile, heat remaining 1/2 tablespoon oil in medium nonstick skillet over medium heat. Add onion; sauté until tender, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes with their juices, mint and oregano and simmer until sauce thickens and is reduced to 1 3/4 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season with salt and pepper.
- Spoon half of tomato sauce into shallow 2-quart baking dish. Arrange eggplant rounds atop sauce, overlapping slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake until heated through, about 20 minutes. Sprinkle with basil.
GRILLED EGGPLANT ROULADES OLIVO
Categories Cheese Tomato Side Pine Nut Eggplant Summer Grill/Barbecue Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 8 roulades, serving 2 as a main course or 4 as a side dish
Number Of Ingredients 10
Steps:
- Prepare grill.
- Trim eggplant and cut lengthwise into 1/4-inch-thick slices. Using a total of 3 tablespoons oil for eggplant, lightly brush both sides of each slice with some oil and grill in batches on an oiled rack set 5 to 6 inches over glowing coals until golden brown and tender, about 3 minutes on each side. (Alternatively, broil eggplant under a preheated broiler about 3 inches from heat.) With a metal spatula transfer eggplant as grilled to a platter and keep warm, loosely covered.
- Cut an X in blossom end of each plum tomato. Have ready a bowl of ice and cold water. In a small saucepan of boiling water blanch tomatoes 10 seconds and transfer with a slotted spoon to ice water to stop cooking. Peel tomatoes and seed. Chop blanched and dried tomatoes. Mince onion and garlic.
- In a 10-inch heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté onion, garlic, and pine nuts, stirring, until onion and pine nuts are golden. Add blanched and dried tomatoes and herbs and sauté, stirring, until liquid tomatoes give off is evaporated, about 3 minutes. Add goat cheese and Parmesan and cook, stirring, just until melted. Remove skillet from heat and season filling with salt and pepper.
- Put a generous tablespoon filling at wide end of an eggplant slice and roll up slice toward narrow end, enclosing filling. Make more roulades in same manner and arrange on a warm platter.
BROILED EGGPLANT ROLLS WITH GOAT CHEESE AND TOMATO
Categories Cheese Tomato Vegetable Appetizer Broil Vegetarian Quick & Easy Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a first course
Number Of Ingredients 6
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.
EGGPLANT ROULADES WITH GARLIC GOAT CHEESE AND ROASTED TOMATOES
This is one of my favorite dishes for entertaining. The tender roasted eggplant sheets are used like cannelloni pasta and rolled around the savory cheese filling. The sweet roasted tomatoes add just enough acidity. If you are short on time, fresh tomatoes marinated in oil and vinegar are a great alternative. If you want to get fancy, secure each bundle with a blanched chive for a beautiful presentation.
Yield makes 4 servings as a side dish or 2 as a main course
Number Of Ingredients 18
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.
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