Roasted Eggplant And Myzithra Cheese Puree Recipes

BALKAN EGGPLANT AND CHILE PURéE

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment and oil lightly with olive oil. Cut the eggplants in half lengthwise, then with the point of a knife score them down to the skin, but not through it. Place cut side down on the oiled baking sheet, and bake for 30 minutes, until thoroughly softened and beginning to collapse. Remove from the oven and place, cut side down, in a colander in the sink. Leave to drain and cool for 30 minutes.
• Roast the chiles over a burner flame, or under the broiler, until charred. Transfer to a bowl, cover tightly and allow to cool. Put on plastic gloves and peel and seed the chiles.
• Peel the eggplant and purée in a food processor fitted with the steel blade. Add the chiles to the food processor, along with the tomato paste and salt to taste. Process until everything is blended together.
• Place the garlic and 1/4 teaspoon salt in a mortar and pestle and mash until you have a smooth purée.
• Heat 2 tablespoons of olive oil over medium heat in a medium-size nonstick skillet and add the garlic. Cook for about 30 seconds, then stir in the paprika. Cook, stirring, for about 30 seconds, then stir in the eggplant purée. Bring to a simmer and cook stirring, until the purée is quite thick. Stir in the remaining olive oil, taste and adjust salt.
• Remove from the heat, cool and transfer to a jar. Place a thin film of olive oil over the top if storing.

BABA GHANOUJ (ROAST EGGPLANT PUREE)

Steps:

• Split the eggplant lengthwise; brush them with 1 T of the olive oil. Place the eggplant cut-side down on a sheetpan and roast at 450°F for 20-30 minutes or until the eggplant is very soft. Allow the eggplant to cool to room temperature.
• When they are at room temperature scoop out the flesh of the eggplant with a spoon and discard the skins. Place the flesh of the eggplant in a colander to drain for about 20 minutes.
• Place the drained eggplant in a food processor along with the lemon juice, tahini, garlic, salt, cayenne pepper, ground cumin and the remaining tablespoon of olive oil. Puree until the mixture is smooth and thick. Refrigerate at least 1 hour before serving.

CHEESY BAKED EGGPLANT

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.

EGGPLANT PUREE RECIPE BY TASTY

Steps:

• Scoop out flesh of roasted eggplant into a medium sized mixing bowl.
• Add the garlic, lemon, salt, and olive oil. Mash together with a fork until loose puree forms.
• Garnish with parsley, sumac, and more olive oil.
• Enjoy!

ROASTED EGGPLANT SANDWICHES

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
• Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
• Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
• Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.

RIGATONI WITH ROASTED EGGPLANT PUREE

Steps:

• Heat oven to 400 degrees with rack in the middle. Linea baking sheet with parchment paper.
• Cut eggplants in half lengthwise and score flesh sides in a crosshatch pattern with a small sharp knife. Brush with 1 tablespoon of oil and season with generous pinch of salt and pepper. Arrange eggplant cut-side down on prepared baking sheet and bake, rotating pan once halfway through, until tender. About 45 to 50 minutes.
• Transfer baking sheet with roasted eggplant to wire rack. Turn eggplant halves cut-side up; let cool 5 minutes, then scrape eggplant flesh from skins; discard skins. Place flesh in a fine-mesh sieve set over a bowl; let drain 10 minutes. Discard liquid.
• Bring a large pot of salted water to a boil.
• In center of cutting board, mound parsley, pine nuts, garlic and oregano; finely chop mixture together.
• In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add parsley mixture, reduce heat to low and cook, stirring frequently, 3 minutes. Stir in eggplant and cook 1 minute more. Remove skillet from heat.
• Cook pasta in the boiling water until al dente; drain and transfer to a large serving bowl. Add eggplant mixture and cheese; toss to combine well. Adjust seasoning to taste. Serve immediately.