Farfalle With Roasted Eggplant And 3 Cheeses Recipes

ROASTED EGGPLANT WITH GOAT CHEESE, LENTILS, AND THYME

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!

BOW TIES WITH ROASTED EGGPLANT AND THREE CHEESES

Steps:

• Heat covered 4 qt saucepan of salted water to boiling.
• Preheat broiler.
• Rub garlic, whole red pepper and eggplant halves with oil;place in broiling pan (without rack); place pan in broiler about 4 inches from heat& broil vegs until garlic is lightly browned (about 8 min), skin on pepper is blistered and charred and eggplant is fork tender (about 14 min), turning vegs occasionally& removing them as they are done; do not turn broiler off.
• Cool vegs and peel off skin from pepper; cut pepper in half& discard seeds& stem; peel eggplant& cut into 1/2 inch dice; place in large bowl.
• Cook pasta in boiling water.
• While pasta is cooking, in covered blender pulse pepper, garlic and dried tomato until pureed; add puree, mozzarella, cream, basil and 3/4 cup parmesan to eggplant in bowl.
• Drain pasta; add to eggplant mixture, stirring to coat evenly; spoon pasta mixture into broiler safe baking dish; dot with ricotta& sprinkle with remaining parmesan; place baking dish in broiler about 4 inches from heat& broil 6 minutes or until ricotta is browned& sauce is bubbling.

FARFALLE WITH EGGPLANT YOGURT SAUCE

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.
• Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper.
• Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.

ROASTED EGGPLANT AND ASPARAGUS PASTA SALAD

Steps:

• Place a baking rack in the top of the oven.
• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with aluminum foil.
• Spread asparagus spears and eggplant slices on the baking sheet, and drizzle vegetables with 1/4 cup olive oil; sprinkle with garlic powder.
• Roast the asparagus and eggplant in the preheated oven until tender, 12 to 15 minutes.
• Remove from oven and cool. When cool, roughly chop the vegetables; set aside.
• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 9 minutes. Drain well.
• Transfer about 1/4 of the penne at a time into a large salad bowl, drizzling each batch with about 1 teaspoon of olive oil and a 1 teaspoon of Parmesan cheese. Stir between additions.
• Stir in roasted asparagus and eggplant, lemon juice, 1/4 cup Parmesan cheese, balsamic vinegar, and Worcestershire sauce until thoroughly combined.
• Sprinkle pasta salad with salt-free seasoning and black pepper.
• Cover the bowl and refrigerate the pasta salad until thoroughly chilled and the flavors have blended, at least 3 hours.

FARFALLE WITH ROASTED EGGPLANT AND 3 CHEESES RECIPE

Steps:

• 1. heat covered 4 quart saucepan of salted water to boiling over high heat 2. meanwhile, preheat broiler. rub garlic, whole red pepper and eggplant halves with oil; place in broiling pan without rack. place pan in broiler about 4 inches from source of heat and broil vegetables until garlic is lightly browned (8 minutes), skin on pepper is blistered and charred and eggplant is fork tender (14 minutes), turning vegetables occasionally and removing them as they are done. do not turn broiler off. cool vegetables until easy to handle. peel off skin from pepper. cut pepper in half and discard seeds and stem. peel eggplant and cut into 1/2 inch dice. place in large bowl 3. add pasta to boiling water and cook as label directs. while pasta is cooking, in covered blender, pulse pepper, garlic and dried tomato until pureed. add puree, mozzarella, cream basil and 3/4 cup parmesan to eggplant in bowl. 4. drain pasta, add to eggplant mixture, stirring to coat evenly.spoon pasta mixture into broiler-safe baking dish; dot with ricotta and sprinkle with remaining parmesan. place baking dish in broiler about four inches from source of heat and broil 6 minutes until ricotta is browned and sauce is bubbling