Roasted Eggplant With Goat Cheese Lentils And Thyme Recipes

ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)

Steps:

• Dressing - shake in a jar.

BALSAMIC EGGPLANT WITH LENTILS AND GOAT CHEESE RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 425 degrees F. 2. Whisk together the balsamic, oil, mustard, honey, and red pepper flakes, and season with salt. Add the sliced eggplant and allow to marinate for 10 minutes. Lay slices on a parchment-lined baking sheet and roast in the oven for 15 minutes, flip, and bake another 10 minutes. Remove from oven and allow to cool on a tray. 3. Meanwhile, in another bowl, toss lentils, nuts, vinegar, oil thyme, and shallots together. Season with salt and pepper. Reserve. 4. Serve on a platter, and arrange a bed of spinach. Lay a slice of eggplant down, then add a spoonful of lentil mixture, then another slice of eggplant and continue to fan out the pieces to cover the spinach. Sprinkle goat cheese on top. garnish with toasted nuts and lightly drizzle with balsamic reduction. Serve immediately.

EGGPLANT WITH LENTILS AND GOAT CHEESE

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.

RICH AND CREAMY ROASTED EGGPLANT SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
• Roast in preheated oven until very tender and brown in spots, 45 minutes.
• Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
• Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.

SMOKEY ROASTED EGGPLANTS, PEPPERS AND GOAT CHEESE

Steps:

• Heat your barbecue or broiler until hot. Position the rack about four inches from the heat.
• Brush the eggplant slices liberally with olive oil on both sides. Place them directly on the grill or under the broiler and cook until the eggplant is tender and lightly browned. Turn once. Watch carefully so they do not burn. Remove and set them aside on paper towels to cool slightly.
• Place the whole peppers on the hot grill, turning until the skin is completely charred. Place the charred peppers in a brown paper bag and close. Allow the peppers to steam for about 10 minutes. Remove and scrape off the charred skin, seeds and membranes, and slice into one-inch strips.
• Remove the stems from the eggplant. Arrange the eggplant slices, pepper strips and onion rings in a shallow bowl. Crumble the goat cheese on top.
• In a small bowl, whisk together the balsamic vinegar, olive oil, thyme, and salt and pepper. Drizzle it over the eggplant mixture. Sprinkle on the parsley and serve either warm or at room temperature. Add extra vinegar if needed.