Eggplant Salad With Tomato And Goat Cheese Recipes

EGGPLANT SALAD WITH TOMATO AND GOAT CHEESE

Steps:

• Brush both sides of eggplant with 2 tablespoons oil. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper., Broil eggplant 3-4 inches from heat or grill, covered, over medium heat, until tender, 4-5 minutes per side., Meanwhile, in a small bowl, combine tomatoes, onion, basil, parsley, vinegar, 1 tablespoon oil and remaining salt and pepper. Toss arugula with remaining oil and divide among 8 plates. Top each with eggplant, tomato mixture and goat cheese.

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-GOAT CHEESE DREAM

Steps:

• Place sliced eggplant on hot grill (make sure to coat eggplant with olive oil). Slice tomatoes and red onion into 3/4 inch slices. Place tomatoes and onion on grill.
• Meanwhile, spread goat cheese on any type of your favorite bread (I usually use a baguette or some kind of country bread.) When eggplant and other veggies have good grill marks, place eggplant on top of goat cheese, then tomato slices, then onion and top with basil. Spread another layer of goat cheese on top half of bread.

GRILLED EGGPLANT AND GOAT CHEESE SALAD

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-TOMATO SALAD

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.
• Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.
• Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
• Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

EGGPLANT, TOMATO AND GOAT CHEESE SANDWICHES

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Combine oil and garlic in small bowl. Let stand 5 minutes.
• Brush cut sides of baguette and both sides of eggplant slices and tomato slices with garlic oil. Grill cut sides of baguette until toasted, about 2 minutes. Transfer baguette, cut side up, to plates. Season eggplant and tomatoes with salt and pepper. Grill eggplant until cooked through, about 6 minutes per side; transfer to plate. Grill tomatoes until warmed through, about 1 minute per side; transfer to plate.
• Spread goat cheese on bread, dividing equally. Overlap eggplant slices, then tomato slices on baguette halves, covering completely. Garnish with fresh basil leaves. Cut each sandwich diagonally into 4 sections and serve.

PAN-FRIED EGGPLANT SALAD WITH TOMATOES

Steps:

• Lay out eggplant pieces on a baking sheet, sprinkle generously with salt and set aside for 1 hour. Wipe off salt with a paper towel and pat eggplant dry.
• Heat 2 tablespoons olive oil in a large skillet and place eggplant pieces in 1 layer into the skillet in batches. Pan-fry, individually turning the pieces with a fork, until eggplant is cooked through, 10 to 15 minutes. Repeat with remaining eggplant pieces. Allow to cool, about 20 minutes.
• Combine remaining 2 tablespoons olive oil, vinegar, and pepper in a small bowl. Mix capers into the dressing.
• Mix eggplants, cherry tomatoes, and dressing in a bowl.

EGGPLANT AND GOAT CHEESE CASSEROLE

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.

EGGPLANT WITH TOMATO-MINT SAUCE AND GOAT CHEESE

Steps:

• Preheat oven to 500°F. Spray 2 large baking sheets with oil spray. Arrange eggplant rounds on prepared sheets; brush lightly with 1 tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn rounds over and bake until tender and golden, about 10 minutes longer. Remove from oven. Reduce oven temperature to 350°F.
• Meanwhile, heat remaining 1/2 tablespoon oil in medium nonstick skillet over medium heat. Add onion; sauté until tender, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes with their juices, mint and oregano and simmer until sauce thickens and is reduced to 1 3/4 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season with salt and pepper.
• Spoon half of tomato sauce into shallow 2-quart baking dish. Arrange eggplant rounds atop sauce, overlapping slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake until heated through, about 20 minutes. Sprinkle with basil.

EGGPLANT, TOMATO, AND MOZZARELLA SALAD

Steps:

• Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
• On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.