Roasted Eggplant Chevre And Sun Dried Tomato Spread Recipes

ROASTED EGGPLANT & SUN-DRIED TOMATO SPREAD

Steps:

• Preheat oven to 375 degrees F.
• Cut off the stem ends of the eggplants, then cut into 1-inch cubes and place in an oven-proof covered casserole dish.
• Place the sun-dried tomatoes, garlic, paste and water, salt, pepper, and pepper flakes into a small food processor and pulse until blended.
• Dump the tomato mixture over the eggplant cubes and toss to coat well.
• Roast the eggplant covered for 30 minutes, then stir well and cook another 30 minutes. Stir again and return to oven until the eggplant is very soft, about 20 minutes. (Fresher, young eggplant will take longer)
• Let the eggplant mixture sit covered until it is room temperature.
• Taste, then adjust the seasonings as needed.
• Serve with slices of crusty Italian bread.

EGGPLANT AND SUN-DRIED TOMATO SPREAD

Steps:

• Preheat oven to 400°F with rack in middle.
• Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoon olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.
• Meanwhile, cut eggplant into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze eggplant in a kitchen towel to remove liquid.
• Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of eggplant until browned and tender, about 6 minutes. Transfer to a bowl. Cook remaining eggplant in olive oil in same manner (in 2 batches), transferring to bowl.
• Add 1 cup cooked eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoon pepper. Season with salt and drizzle with tomato oil.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

ROASTED EGGPLANTS AND TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
• Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
• Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
• Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

ROASTED EGGPLANT, CHEVRE AND SUN DRIED TOMATO SPREAD

Steps:

• Cut the eggplant in 2 inch pieces lengthwise then cut in half. Brush the eggplant with 3 TBS of Extra Virgin Olive Oil and place long cut side down on a non-stick baking sheet. Bake in 325 degree oven for about 45 minutes until soft but not mushy. Eggplant flesh should be a roasted medium brown. Allow to cool to room temperature. Add everything except the goat cheese to a food processor and process to a fine puree. Add the Chevre and pulse to blend, leaving enough cheese texture so you can see chunks of white. Serve as an appetizer.