Grilled Goats Cheese And Eggplant From Chris Cox Recipes

GRILLED EGGPLANT AND GOAT CHEESE SALAD

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.

GRILLED EGGPLANT, TOMATO AND GOAT CHEESE

Steps:

• Preheat grill for medium heat.
• In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
• Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
• Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.

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!

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!

GRILLED EGGPLANT, TOMATO AND GOAT CHEESE

Steps:

• Preheat grill for medium heat.
• In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
• Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
• Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.
• Note: To cook in the oven, bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt in your mouth delicious.
• Note: Fresh mozzarella can easily be substituted if you don't like goat cheese.

EASY EGGPLANT WITH GOAT CHEESE AND BASIL

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.

BAKED EGGPLANT WITH GOAT CHEESE

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

GOAT CHEESE WITH GRILLED EGGPLANT AND ROASTED PEPPERS ON OLIVE BREAD

Steps:

• 1. Spread goat cheese on one side of bread.
• 2. Place eggplant and pepper on the other piece of bread.
• 3. Close sandwich.
• 4. Spread evenly 1/2 teaspoon of butter onto each slice of bread.
• 5. Grill over moderate heat for approximately 3-4 minutes.
• *To grill eggplant:
• Slice thinly, brush with olive oil, sprinkle with salt and pepper to taste, and grill or broil for 4-5 minutes.
• **To roast peppers (also available in jars):
• Hold peppers over a flame until blackened, place peppers in a paper bag, peel and discard skins when cooled.

GRILLED GOAT'S CHEESE AND EGGPLANT, FROM CHRIS COX

Steps:

• Slice the eggplant thin and sprinkle with salt. Allow to drain in a colander for an hour.
• Preheat broiler.
• Pat the eggplant dry with paper towels and brush the slices on both sides with the olive oil. Place them on a broiling pan lined with aluminum foil and broil them lightly, turning once, until the slices are golden but not overbrowned. Cool.
• Meanwhile, make the tomato sauce, or puree. Boil the tomatoes in their skins for 10 minutes. Drain and, when cool enough to handle, peel the skins. Squeeze out the juice and seeds and discard. Place the pulp in a food processor. Process until smooth and pour into a noncorrosive saucepan. The puree should be quite thick. Season with salt and pepper and set aside.
• Slice the round tomatoes thin. Place two slices eggplant per person, overlapping them slightly, on a broiling pan lined with foil. (You should have eight portions.) Top each portion with a slice or two of tomato and a generous tablespoon of goat's cheese. Set aside.
• Preheat broiler. Broil the eggplant until the cheese is browned and bubbling. While it is cooking, warm the tomato sauce.
• Place the eggplant portions on individual plates, with a pool of sauce on the side. Garnish with basil and serve.