Smokey Roasted Eggplants Peppers And Goat Cheese Recipes

EGGPLANT GRATIN WITH ROASTED BELL PEPPERS AND GOAT CHEESE

Steps:

• Place eggplant slices in a colander, sprinkle both sides with kosher salt, and allow to drain in the sink for 30 minutes.
• Combine 4 tablespoons olive oil, herbes de Provence, and garlic in a small bowl.
• Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
• Pat eggplant dry and press between paper towels to remove as much moisture as possible. Brush slices on both sides with olive oil mixture and place in a single layer on a heavy baking sheet.
• Broil eggplant in the preheated oven, turning once after browned, about 10 minutes. Continue cooking on other side until brown and crispy, about 10 minutes.
• Grease bottom and sides of a 10- or 12-inch baking dish with 1 1/2 teaspoons olive oil. Sprinkle 2 tablespoons panko over bottom and sides of dish.
• Cut eggplant slices in half crosswise on the diagonal and place half the slices in the prepared dish in a single layer. Layer bell peppers on top of eggplant. Arrange goat cheese slices over bell peppers. Season with black pepper and cover with remaining eggplant. Sprinkle with remaining bread crumbs and Parmesan cheese. Drizzle with remaining 1 1/2 teaspoons olive oil. Cover and refrigerate for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven uncovered until gratin is heated through and golden brown on top, 15 to 20 minutes.
• Turn oven to broil and place gratin 4 inches from heat source. Broil gratin until breadcrumbs are crispy and brown, 1 to 2 minutes. Allow to cool 5 to 10 minutes before serving.

SMOKEY ROASTED EGGPLANTS, PEPPERS AND GOAT CHEESE

Steps:

• Heat your barbecue or broiler until hot. Position the rack about four inches from the heat.
• Brush the eggplant slices liberally with olive oil on both sides. Place them directly on the grill or under the broiler and cook until the eggplant is tender and lightly browned. Turn once. Watch carefully so they do not burn. Remove and set them aside on paper towels to cool slightly.
• Place the whole peppers on the hot grill, turning until the skin is completely charred. Place the charred peppers in a brown paper bag and close. Allow the peppers to steam for about 10 minutes. Remove and scrape off the charred skin, seeds and membranes, and slice into one-inch strips.
• Remove the stems from the eggplant. Arrange the eggplant slices, pepper strips and onion rings in a shallow bowl. Crumble the goat cheese on top.
• In a small bowl, whisk together the balsamic vinegar, olive oil, thyme, and salt and pepper. Drizzle it over the eggplant mixture. Sprinkle on the parsley and serve either warm or at room temperature. Add extra vinegar if needed.

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!

GREAT GRILLED SMOKY VEGETABLES WITH AVOCADO AND GOAT CHEESE CRUMBLES

Steps:

• Place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.
• Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with salt and pepper. Sprinkle with basil to serve.

EGGPLANT, ROASTED PEPPER, AND GOAT CHEESE TERRINE WITH PARSLEY SAUCE

Steps:

• Preheat the broiler. Arrange the eggplant slices in one layer on baking sheets, brush both sides of the eggplant with the oil, and sprinkle them with salt to taste. Broil the eggplant in batches about 4 inches from the heat for 4 to 5 minutes on each side, or until it is golden and tender, and transfer it with a metal spatula to paper towels to drain.
• Line a loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 3-inch overhang, and in it arrange the eggplant, the olive paste, the bell peppers, and the goat cheese in several layers, beginning and ending with the eggplant. Cover the eggplant with the plastic overhang, weight the terrine with a 3-to-4-pound weight (such as a loaf pan filled with canned goods), and chill it for 24 hours. (The terrine may be made 3 days in advance).
• Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut four 3/4-inch-thick slices from the terrine, pour about 2 tablespoons of the parsley sauce onto the center of each of 4 plates, tilting the plates to spread the sauce, and arrange a slice of the terrine on each plate. Garnish each serving with a parsley spring.
• To roast peppers:
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
• Parsley sauce:
• In a blender purée the parsley and the garlic with the vinegar, the water, the oil, and salt and pepper to taste until the sauce is smooth and strain it through a fine sieve set over a small bowl, pressing hard on the solids. Makes about 1/2 cup.

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.

GOAT CHEESE, EGGPLANT, AND ROASTED PEPPER TART

Steps:

• Preheat the oven to 375 degrees.
• Grease a fluted pan, pie tin, or shallow springform pan. Roll out the puff pastry to the width of the baking pan. Dust the rolling pin with flour and carefully roll the pastry back onto the rolling pin, then unroll it over the pan. Press the dough into place and crimp the edges. Brush the pastry with the softened butter.
• Place the bell peppers over an open flame or under the broiler and completely blacken them on all sides. Put the blackened peppers in a plastic bag, seal it, and allow them to steam for 20 minutes. Remove the peppers from the bag and peel away and discard all black skin. Cut the peppers in half and remove all seeds and veins. Cut into 1/2--inch thick strips.
• Cut the eggplant crosswise on the bias into 1/2-inch-thick slices. Brush the eggplant lightly with the clarified butter and season with salt and pepper. Roast the eggplant in the oven for 15 minutes, or until done but not mushy.
• Place the crumbled goat cheese on top of the pastry. Top the goat cheese with the eggplant and peppers in a spiral fashion, overlapping each. Sprinkle the Parmesan over the eggplant and peppers.
• Bake the tart for about 20 minutes, or until it is golden brown and the edges are puffy. Garnish with the fresh basil leaves.
• Whisk together the vinegar, salt, and pepper in a bowl. Slowly add the olive oil while whisking. Toss with the greens and any remaining eggplant or peppers and serve on top of the tart.

ROAST EGGPLANT SALAD WITH GOAT CHEESE

Steps:

• Heat the oven to 400°F Brush the eggplant slices with 1 tbs of the oil, then season with salt and pepper.
• Arrange on a baking tray or sheet and roast for 20 mins until browned, popping the tomatoes on the tray for the final five minutes.
• Tear the flatbread or pita into pieces and place on a separate baking sheet. Brown in the oven for 8 mins or until crisp, then remove.
• For the dressing, in a small bowl, mix the vinegar, mint, chopped shallot, chili, remaining oil and some salt and pepper.
• Scatter the eggplant slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. Pour over the dressing, sprinkle with the goat cheese and scatter over a little arugula.

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.