Eggplant Goat Cheese Pasta Recipes

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GRILLED EGGPLANT AND GOAT CHEESE SALAD



Grilled Eggplant and Goat Cheese Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 18m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons olive oil
7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled
1/3 cup basil, thinly sliced
2 tablespoons chopped mint
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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.

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.

CHEESY BAKED EGGPLANT



Cheesy Baked Eggplant image

This is a very cheesy and easy to make baked eggplant dish with an Italian flair. An excellent alternative to a pasta dish.

Provided by Julie3333

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h

Yield 6

Number Of Ingredients 13

1 eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil, or as needed
1 tablespoon garlic powder, or to taste
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
½ cup ricotta cheese
¾ cup shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided
¾ cup tomato pasta sauce
2 teaspoons Italian seasoning

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
  • Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
  • Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 15.4 g, Cholesterol 20.7 mg, Fat 16.1 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 5.1 g, Sodium 447.9 mg, Sugar 6.7 g

EGGPLANT AND GOAT CHEESE CASSEROLE



Eggplant and Goat Cheese Casserole image

Provided by Florence Fabricant

Categories     lunch, casseroles, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 pound eggplant
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 medium onions, finely chopped
3 cloves garlic, minced
1 sweet red pepper, cored, seeded and finely chopped
1 cup chopped well-drained canned plum tomatoes
1/2 teaspoon dried thyme
1 tablespoon minced fresh parsley
6 ounces fresh goat cheese
1 tablespoon dry bread crumbs

Steps:

  • Preheat grill or broiler.
  • Cut the eggplant horizontally into slices one-half-inch thick. Cut any slices more than three inches in diameter in half. Very large slices should be quartered. Spread them on a work surface or baking sheet and sprinkle them on both sides with 3 tablespoons of the olive oil. Season with salt and pepper.
  • Grill the eggplant until attractively browned on both sides.
  • Heat two tablespoons of the oil in a large, heavy skillet. Saute the onions over medium heat until the pieces are tender but not brown. Add the garlic and pepper and continue to saute until the pepper pieces are tender. Stir in the tomatoes. Season to taste with salt and pepper and stir in the thyme and the parsley.
  • Preheat oven to 350 degrees.
  • Spread a fourth of the tomato mixture about two inches deep into the bottom of a one-and-a-half-quart baking dish. Arrange a layer of the eggplant over the tomato mixture, then crumble a third of the goat cheese over it. Repeat twice more, finishing with a layer of the tomato mixture. Sprinkle with the bread crumbs and drizzle with the remaining tablespoon of olive oil.
  • Place in the oven and bake about 25 minutes, until heated through. Serve at once.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 556 milligrams, Sugar 7 grams

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

PENNE WITH EGGPLANT, OLIVES AND FETA CHEESE



Penne with Eggplant, Olives and Feta Cheese image

Categories     Cheese     Olive     Pasta     Vegetable     Sauté     Vegetarian     Dinner     Feta     Eggplant     Fall     Spring     Summer     Winter     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 to 10 servings

Number Of Ingredients 13

8 tablespoons olive oil
3/4 pound red bell peppers, diced
6 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 tablespoon dried leaf oregano
1 28-ounce can diced tomatoes in juice
1 cup thinly sliced fresh basil
1/2 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup tomato paste
2 tablespoons red wine vinegar
12 ounces penne pasta
14 ounces feta cheese, crumbled

Steps:

  • Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
  • Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.

BAKED EGGPLANT WITH GOAT CHEESE



Baked Eggplant With Goat Cheese image

Posted for ZWT6: North Africa. This could be an appetizer served with pita bread or a accompanied by a salad for a light dinner. Prep time estimated to include grilling/cooling time for eggplant.

Provided by noway

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

2 eggplants
2 teaspoons dried mint
2 tomatoes, peeled, seeded and chopped
1 garlic clove, chopped
pepper, to taste
12 ounces goat cheese

Steps:

  • Preheat the grill. Place the eggplants in a grill pan, then grill them, turning regularly until the skin is charred and blistered.
  • Preheat the oven to 400°F.
  • When the eggplants are cool enough to handle, peel them and chop the flesh.
  • Transfer to a bowl, then add the mint, tomatoes, garlic and pepper and mix together.
  • Spoon the mixture into a baking dish and crumble the goat cheese over the top.
  • Bake for about 25 minutes, until the cheese is melted and lightly browned.

Nutrition Facts : Calories 377.4, Fat 26, SaturatedFat 17.7, Cholesterol 67.2, Sodium 446.6, Carbohydrate 18, Fiber 8.6, Sugar 9.2, Protein 21.3

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.

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5/5
Total Time 50 mins
Servings 4
  • Preheat the oven to 375°. In a large bowl, toss the eggplant with 3 tablespoons of the olive oil and season with salt and pepper. Spread the eggplant on a large rimmed baking sheet and roast for about 30 minutes, until browned on the bottom. Using a metal spatula, turn the eggplant, scraping it off the baking sheet (it might break up slightly) and roast for about 10 minutes longer, until very tender.
  • Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
  • In a very large, deep skillet, toast the pine nuts over moderate heat, tossing frequently, until lightly golden in spots, about 5 minutes. Transfer the pine nuts to a work surface and coarsely chop them.
  • Heat the remaining 3 tablespoons of olive oil in the skillet. Add the garlic and cook over moderate heat, stirring, until tender, about 1 minute. Add the crushed red pepper and cook for 30 seconds. Add the fusilli, roasted eggplant, pine nuts, lemon juice and the reserved pasta water and toss over moderate heat until the pasta is evenly coated, about 1 minute. Season the pasta with salt and pepper and remove from the heat. Add the parsley and lemon zest and toss. Add the goat cheese and toss gently until the cheese is slightly melted. Spoon the fusilli into bowls and serve.


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