Okara Brie And Eggplant With Roasted Red Pepper Sauce Recipes

EGGPLANT, ROASTED RED PEPPER AND BRIE PASTA

Steps:

• Preheat oven to 400 degrees.
• Line metal pan with aluminum foil, spray with non-stick cooking spray.
• Place first six ingredients (thru ground pepper) into a ziploc bag. Toss to coat.
• Empty contents of ziploc bag onto prepared pan and place in oven to roast for approximately 15 minutes (until eggplant is tender and onion is starting to get translucent).
• Meanwhile, boil salted water and add pasta. Cook to al dente. Drain.
• Immediately add brie cheese; toss to coat (any residual water will help to make a "sauce"). Add all of roasted veggies (eggplant, onion and garlic), including roasted red pepper.
• Add chopped basil. Toss again.
• Serve immediately with fresh, crusty bread and parmesan cheese.

EGGPLANT AND RED PEPPER TERRINE

Steps:

• Blacken and peel the red peppers: Arrange the red peppers on a broiling pan and place them under a hot broiler so that their upper surfaces are about 1/2 inch from the heat. Broil for 15 minutes, turning occasionally, until the peppers are blistered and black on all sides. (You can alternatively blacken the peppers directly over the open flame of a gas cook-top, holding them and turning them with tongs.) Place them in a bowl and cover the bowl with a plate. Let the peppers steam in their own residual heat inside the bowl for 10 minutes. Then peel them (the skin will slide off) and remove the seeds. Note that Trader Joe's makes an excellent bottled cooked red pepper that can be used as a shortcut to the above step.
• Grill the eggplants: Heat a grill or grill pan until very hot. Cut the eggplants into 1/2-inch slices and lay out flat on a large flat surface such as a baking pan. Brush the slices on both sides with olive oil, and sprinkle with salt. Cook the eggplant slices on the grill, covered, for 4 minutes on each side, until they are nicely browned and softened. If your grill does not have a lid, make a tent-like lid of aluminum foil and place it over the eggplant as it cooks.
• Blanch the parsley: While the eggplant is grilling, soften the parsley by blanching it in boiling water for 5 to 10 seconds. Remove, cool under cold water, drain.
• Build the terrine: Line a terrine mold (loaf pan) with plastic wrap. Arrange a layer of eggplant in the bottom of the mold and top it with about a third each of the red pepper pieces, parsley, and cheese. Repeat, beginning and ending with a layer of eggplant, until all the ingredients are used. Cover with plastic wrap and press down on the wrap to compact the mixture. Refrigerate. At this point you can make the terrine in advance and store in the refrigerator until you are ready to serve it.
• Prepare the sauce: Place the garlic and tomatoes in a blender and blend until smooth. Push the mixture through a food mill (fitted with a fine screen) over a bowl. Add the remainder of the sauce ingredients. Mix well.
• Serve: To serve, pour some of the sauce on a large platter and un-mold the terrine in the center. Cut it into slices and serve with the remainder of the sauce. Adapted from Jacques Pepin's Today's Gourmet II: Light and Healthy Cooking for the '90s .

OVEN ROASTED RED BELL PEPPER AND EGGPLANT

Steps:

• Preheat the oven to 200C.
• Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
• Drizzle the oil and sprinkle the seasonings over the vegetables.
• Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
• Sprinkle the fresh herbs if you are using them.
• Serve.

BRIE WITH ROASTED PEPPERS AND BASIL

Steps:

• Slice brie in half, horizontally.
• Layer fresh basil leaves, fresh red roasted peppers, chopped garlic, salt and pepper and a little extra virgin olive oil.
• Place second half of brie on top.
• Refrigerate before serving.
• Serve with sliced french bread.

ROASTED PEPPER AND EGGPLANT MARINARA

Steps:

• Char the skins of sweet and hot peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stovetop flame. Cover the charred peppers and cool, peel, and seed. Reserve.
• Preheat the oven to 425 degrees F.
• Cut head garlic to expose the cloves, dress in extra-virgin olive oil and season with salt and pepper. Press the garlic into the chopped rosemary and coat the cut cloves. Wrap the garlic up in foil and roast 40 to 45 minutes, until soft but still moist.
• Halve the eggplant lengthwise and brush with extra-virgin olive oil. Season the eggplant with salt and pepper and place cut-side down on baking sheet and roast to very tender, 30 to 40 minutes. Cool the eggplant until easy to handle, then scoop the flesh away from skins and add to a food processor with roasted garlic and roasted sweet and hot peppers, then puree.
• In saucepan, heat the stock and tomatoes. If the tomatoes are whole, break them up. Stir in the eggplant-pepper mixture and add basil and oregano, salt, and pepper, to taste.
• Simmer sauce to combine flavors then cool and store for make-ahead meal.
• Reheat over medium heat.
• Boil long, curly pasta in salted water to al dente, toss the pasta with sauce and serve with cheese and a sprinkle fresh parsley.

OKARA, BRIE AND EGGPLANT WITH ROASTED RED PEPPER SAUCE

Steps:

• 1. Cut red pepper into strips. Place peppers, skin side up, under hot broiler until skin blisters. Wrap in a damp cloth for 5 minutes, then peel off skin.2. Purie pepper, tomato, cilantro, jalapeno and salt in food processor or blender. Chill until ready to serve. 3. Score eggplant in a crisscross fashion. Brush with olive oil and place under broiler until golden brown.4. Slice round of Brie into 4 slices. Place 4 slices of eggplant on baking sheet. Top each with a slice of Brie. Top with MORNINGSTAR FARMS Okara Pattie made with Organic Soy and finish with another eggplant slice, scored side up.5. Return to broiler and broil until Brie begins to melt. Serve hot with sauce.

SPICY ROASTED RED PEPPER AND EGGPLANT SOUP

Steps:

• Preheat oven to 425F/220°C.
• While the peppers and eggplant are roasting, chop your onions and fresh chili (if you are using a fresh chili). Throw away the seeds and pith of the chili, and remember to only use half. Set aside.
• Put the eggplant and the bell peppers on a baking tray. To prevent exploding, poke a few holes in the eggplant, and one small slit in each pepper, facing up (while the peppers cook, they will fill with juice, and you don't want it to leak out).
• Roast them in the oven for about 40 minutes, until the eggplant is soft. Allow to cool enough to touch.
• Carefully put the peppers in a bowl, saving as much juice as possible, and cut in half. Peel away and discard the skin, seeds and pith.
• Cut the eggplant in half, and use a spoon (a grapefruit spoon works amazing for this if you have one!) to scoop out the flesh into the bowl with the red pepper flesh.
• Put the olive oil in the soup pot on low heat, and add the onions. Cook until soft, but not browned.
• Add the hot chili or chili powder, and cook for few quick minutes.
• Add the eggplant, red peppers, thyme, and paprika, and stir.
• Add about three quarters of the stock (enough to cover the contents of the pot), and simmer for about 20 minutes.
• In a few batches, puree the soup in a blender until smooth (you need to use a second pot to keep the pureed and un-pureed soup separate).
• Add more stock to adjust the consistency if you need to.
• Add salt, black pepper, small amounts of oregano and coriander, and more of the other spices and thyme to taste. Add a small dash of lime juice as well.
• Serve hot with a spoonful or two of fresh cream on top, and a spoonful of chopped scallions.

EGGPLANT AND RED PEPPER TERRINE

Steps:

• Prepare the red peppers. Arrange the red peppers on a broiling pan and place them under a hot broiler so that their upper surfaces are about 1/2 inch from the heat. Broil for 15 minutes, turning occassionally, until the peppers are blistered and black on all sides. (You can alternatively blacken the peppers directly over the open flame of a gas cook-top, holding them and turning them with tongs.) Place them in a brown paper or plastic bag and close the bag. Let the peppers steam in their own residual heat inside the bag for 10 minutes. Then peel them (the skin will slide off) and remove the seeds.
• Note that Trader Joe's makes an excellent bottled cooked red pepper that can be used as a shortcut to the above step.
• Prepare the eggplants. Heat a grill or grill pan until very hot. Cut the eggplants into 1/2-inch slices and lay out flat on a large flat surface such as a baking pan. Brush the slices on both sides with the grapeseed or peanut oil, and sprinkle with salt. Cook the eggplant slices on the grill, covered, for 4 minutes on each side, until they are nicely browned and softened. If your grill does not have a lid, make a tentlike lid of aluminum foil and place it over the eggplant as it cooks.
• Prepare the parsley. While the eggplant is grilling, soften the parsley by blanching it in boiling water for 5 to 10 seconds. Remove, cool under cold water, drain.
• Build the terrine. Line a terrine mold (loaf pan) with plastic wrap. Arrange a layer of eggplant in the bottom of the mold and top it with about a third each of the red pepper pieces, parsley, and cheese. Repeat, beginning and ending with a layer of eggplant, until all the ingredients are used. Cover with plastic wrap and press on the wrap to compact the mixture. Refrigerate.
• At this point you can make the terrine in advance and store in the refrigerator until you are ready to serve it.
• Prepare the sauce. Place the garlic and tomatoes in a blender and blend until smooth. Push the mixture through a food mill (fitted with a fine screen) over a bowl. Add the remainder of the sauce ingredients. Mix well.
• To serve, pour some of the sauce on a large platter and unmold the terrine in the center. Cut it into slices and serve with the remainder of the sauce.