Spaghetti With Eggplant And Goat Cheese Recipes

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EGGPLANT & GOAT CHEESE PASTA



Eggplant & Goat Cheese Pasta image

Make and share this Eggplant & Goat Cheese Pasta recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

10 1/2 ounces penne
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 eggplant, cut into small chunks
14 ounces chopped tomatoes
1 dash Tabasco sauce (optional)
1 pinch sugar
16 basil leaves
7 ounces goat cheese, cubed

Steps:

  • Boil the pasta according to pack instructions.
  • Heat the oil in a pan, then gently fry the onion and garlic for about 5 mins until softened.
  • Add the eggplant, cook for 3 mins more, then tip in the tomatoes and sugar.
  • Add a few drops of tabasco if desired.
  • Bring to the boil, simmer for 5 mins, then stir through the basil and goat cheese.
  • Toss with the drained pasta and serve.

EGGPLANT ROULADES WITH GARLIC GOAT CHEESE AND ROASTED TOMATOES



Eggplant Roulades with Garlic Goat Cheese and Roasted Tomatoes image

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

4-6 roma tomatoes, cored and cut in half lengthwise
2 tablespoons olive oil
2 garlic cloves, thinly sliced
Salt and pepper
Crushed red pepper flakes
6 sprigs fresh herbs, such as thyme and rosemary
1/4 cup Garlic Confit (p. 193)
1/2 cup fresh goat cheese, softened
Salt and pepper, to taste
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon ground cumin
Salt and pepper
1 large eggplant (about 1-1 1/4 ounces), peeled and sliced lengthwise into 1/4-inch slices (should make 8 usable slices)
Baked eggplant
Garlic Goat Cheese
8 blanched chives (see blanching technique, p. 118), to secure roulades, optional
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.

EGGPLANT AND GOAT CHEESE LASAGNA



Eggplant and Goat Cheese Lasagna image

This lasagna is a take on the traditional. Instead of noodles, it uses sliced eggplant. Instead of ricotta, it uses goat cheese. It is delicious!!!

Provided by Kimberly L.

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 4

cooking spray
1 large eggplant, sliced into 1/4 inch rounds
1 (28 ounce) jar garden vegetable pasta sauce
1 (11 ounce) log goat cheese, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a 9x13-inch baking dish with cooking spray.
  • Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
  • Pour one fourth of pasta sauce on top of eggplant layer.
  • Dot pasta sauce layer with one fourth of goat cheese slices.
  • Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
  • Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 25.8 g, Cholesterol 43.2 mg, Fat 19.1 g, Fiber 7.2 g, Protein 14.5 g, SaturatedFat 11.5 g, Sodium 802.4 mg, Sugar 15.5 g

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



Eggplant, Roasted Pepper, and Goat Cheese Terrine with Parsley Sauce image

Categories     Food Processor     Olive     Vegetable     Broil     Vegetarian     Lunch     Goat Cheese     Eggplant     Bell Pepper     Summer     Chill     Healthy     Gourmet

Yield Serves 4 with leftovers

Number Of Ingredients 13

2 eggplants (about 2-1/2 pounds total), cut lengthwise into 1/2-inch-thick slices
1/3 cup olive oil
1/4 cup bottled black olive paste such as tapenade or olivada (available at specialty foods shops and some supermarkets)
3 red bell peppers, each roasted (procedure follows) and cut lengthwise into 3 sections
7 ounces soft mild goat cheese, such as Montrachet, sliced thin
parsley sauce (recipe follows) as an accompaniment
parsley springs for garnish if desired
For parsley sauce:
1/2 cup chopped fresh parsley leaves, preferably flat-leaved
1 small garlic clove, sliced
4 teaspoons balsamic vinegar
2 tablespoons water
6 tablespoons extra-virgin olive oil

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.

WILD MUSHROOM RAVIOLI WITH EGGPLANT AND GOAT CHEESE



Wild Mushroom Ravioli with Eggplant and Goat Cheese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 to 1 1/4 pounds eggplant: 4 (5 to 6-inch) Japanese eggplant or 1 small, firm eggplant
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
Salt and pepper
1 (12-ounce) package fresh wild mushroom ravioli
2 medium vine ripe tomatoes, about 8 ounces
8 ounces goat cheese, to crumble
1 cup, 20 leaves, fresh basil leaves, torn or shredded

Steps:

  • Place a pot of water on the stove to boil for pasta.
  • Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall.
  • Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook.
  • Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender.
  • While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper.
  • Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 ounces of cheese, crumbled, per portion.

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