ROAST EGGPLANT SALAD WITH GOAT CHEESE
The roasted eggplant lends a lovely smokey flavor to this salad and the flatbread gives a satisfying crunch!
Provided by English_Rose
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 443.8, Fat 30.1, SaturatedFat 8.9, Cholesterol 22.4, Sodium 174, Carbohydrate 37.8, Fiber 17.9, Sugar 15.9, Protein 13.4
GRILLED EGGPLANT AND GOAT CHEESE SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 18m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
ROASTED-PEAR AND GOAT CHEESE SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. To make the vinaigrette, combine the vinegars with the salt and pepper in a salad bowl. Slowly whisk in the pumpkinseed oil and then the canola oil. Adjust the seasoning with additional salt and pepper to taste, and set aside.
- Place pears in a roasting pan that has been lightly sprayed with oil. Lightly spray the pears, and roast for 40 minutes, or until golden and nearly soft. Remove from the oven, and allow to cool slightly.
- To assemble the salad, place the pear quarters in the center of each of four plates. Toss the mesclun with the vinaigrette; then, add the goat cheese in small pinches and toss carefully. Surround the pears with the goat cheese salad. Sprinkle the toasted pumpkin seeds over the arrangement. Drizzle 1 tablespoon pumpkinseed oil over the pears, and serve.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 17 grams, Carbohydrate 32 grams, Fat 28 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 440 milligrams, Sugar 19 grams, TransFat 0 grams
ROASTED EGGPLANT AND BELL PEPPER SALAD
This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
- Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
EGGPLANT SALAD WITH TOMATO AND GOAT CHEESE
Tender, grilled eggplant helps make this light summer salad feel like a meal. The balsamic dressing adds so much depth and a burst of bright flavor. -Susan Leiser, Hammonton, New Jersey
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 115 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 410mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROAST EGGPLANT WITH CHEESE
Another great vegetarian cheese recipe, this time using eggplant. This vegetable tastes great and lowers your cholesterol, so there's no excuse not to give this recipe a go!
Provided by English_Rose
Categories Cheese
Time 1h
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Score the cut sides of the eggplant in a criss-cross pattern with a sharp knife. Drizzle with the olive oil and bake in the oven for 30 minutes or until tender. Remove from the oven and leave to cool.
- Carefully scoop out the flesh from the eggplants without damaging the skins. Finely chop the flesh and put into a bowl. Mix together with the tahini, garlic, spices, thyme, lemon juice and seasoning.
- Fold in the goat cheese and cherry tomatoes and spoon back into the eggplant skins.
- Place on a baking tray and scatter the cheese over the top. Bake in the oven for 12-15 minutes until the cheese is golden and bubbling. Serve immediately with rice and salad.
Nutrition Facts : Calories 513, Fat 36.7, SaturatedFat 13.3, Cholesterol 39.2, Sodium 279.6, Carbohydrate 35.4, Fiber 17.9, Sugar 13.4, Protein 18.7
ROASTED EGGPLANT SOUP WITH GOAT CHEESE DUMPLINGS
Categories Soup/Stew Blender Tomato Roast Vegetarian Goat Cheese Basil Fennel Leek Eggplant White Wine Fall Simmer Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 19
Steps:
- For soup:
- Preheat oven to 375°F. Place eggplant cut side down on oiled rimmed baking sheet. Bake until very tender, about 1 hour. Cool.
- Melt butter in heavy large pot over medium heat. Add onion, fennel, potato, leek, garlic and oregano; sauté 10 minutes. Add wine; cook 2 minutes. Add 7 1/2 cups stock; simmer until vegetables are tender, 15 minutes. Scoop out eggplant flesh; discard skins. Add eggplant to soup. Simmer 10 minutes. Working in batches, puree soup in blender. Return soup to pot. Mix in cream. Season with salt and pepper. (Can be made 1 day ahead; cool slightly. Cover; chill.)
- For dumplings:
- Heat oil in small skillet over medium heat. Add shallots; sauté 4 minutes. Cool. Mix in cheese, tomatoes and basil. Season filling with salt and pepper. Place wrappers on work surface. Place 2 teaspoons filling in center. Brush edges with water. Fold wrappers diagonally in half; press edges to seal. (Can be made 4 hours ahead. Place in single layer on floured baking sheet. Cover; chill.)
- Bring soup to simmer, thinning with more stock if necessary. Cook dumplings in pot of boiling salted water until tender, about 1 minute. Ladle soup into bowls. Using slotted spoon, place 2 dumplings atop soup in each bowl.
EGGPLANT WITH LENTILS AND GOAT CHEESE
Provided by Larraine Perri
Categories Bake Low Fat Vegetarian Low Cal High Fiber Dinner Goat Cheese Eggplant Lentil Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat oven to 475°. Remove pulp from eggplants; cut pulp from one eggplant into 1/4-inch cubes and discard the rest. Coat eggplant shells with cooking spray; sprinkle with 1/4 teaspoon salt. On a baking sheet lined with parchment paper, place eggplant shells open side down. In a bowl, coat eggplant cubes with cooking spray and toss with 1/4 teaspoon salt; place in one layer on a second baking sheet lined with parchment paper. Bake eggplant shells and cubes until tender, 10 minutes. Remove eggplant; reduce oven to 350°. In a medium nonstick skillet over medium heat, heat oil. Cook onion, celery and carrot until soft, 5 minutes. Add garlic; cook, 1 minute. Add lentils, eggplant cubes, broth, vinegar, pepper and remaining 1/4 teaspoon salt; reduce heat to simmer, stirring occasionally, 5 minutes. Stir in chopped mint. Flip shells on baking sheet and stuff with lentil-eggplant mixture; cover with aluminum foil and bake until warm; 10 minutes. Top with cheese and mint leaves.
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- In a large bowl, toss eggplant with ½ tbsp olive oil, salt, and garlic. Place eggplant on a baking sheet lined with parchment paper and sprayed with non-fat cooking spray, and then cook until tender and lightly brown, about 30-35 minutes. Let cool about 5-10 minutes.
- Whisk together the remaining oil, lemon juice, soy sauce, honey, paprika and salt and pepper. Set aside.
- Place cooled eggplant in a bowl, and add in tomatoes, garbanzo beans and parsley. Top with dressing and toss gently to coat. Gently stir in goat cheese and serve immediately at room temperature.
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