Eggplant Cream With Feta Pesto Recipes

EGGPLANT CREAM WITH FETA PESTO

Steps:

• Prick eggplant, place them in a baking pan and bake at 350F in the oven for about one hour or until soft (or broil the eggplant for about 15 mintues turning several times, check if soft).
• Allow skin to shrivel and turn black so as to give a smoky flavor to the salad.
• Peel eggplant while still hot and chop flesh into pieces. Drain if necessary over a colander.
• Blend eggplant with garlic, oil, lemon or vinegar, salt and pepper together until smooth.
• With the fork work together cheese and pesto until combined.
• Spoon eggplant cream in cups (as smaller as prettier).
• Place tomato pieces over the cream.
• Spoon a smaller amount of cheese-pesto over tomatoes.
• Top with a small piece of feta or Camembert cheese and decorate with herbs.

CHEESY EGGPLANT (AUBERGINE) PESTO STACKS

Steps:

• Pre-heat oven at 375°F, and oil a shallow baking pan.
• Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
• Arrange in one layer on paper towels.
• Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
• Let eggplant stand 30 minutes.
• Rinse salt off, and pat dry with paper toweling.
• Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
• Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
• Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
• Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.