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.
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.
BAKED AEGEAN STYLE EGGPLANT WITH LENTILS
A lovely use of different flavors and textures in greens and legumes is featured in this easy dish based on a recipe from "Greens" - a magazine by the editors of "Vegetarian Times." Swiss chard, with mild leaves and crunchy and slightly sweet stems, combines well with eggplant and lentils. You can also use other leafy greens such as spinach (baby or otherwise) or kale!
Provided by Julesong
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare your ingredients: 1) rinse and drain the lentils, 2) halve and thinly slice the onion, 3) wash and slice the eggplant, 4) mince the garlic, 5) chop the parsley and basil, and 6) separate Swiss chard leaves from stems and chop them separately. Now you're ready to put together the dish.
- Preheat your oven to 350 degrees F. Get a 3.5 to 4 quart dutch oven and generously coat it with cooking spray or misted olive oil.
- Spread the lentils evenly over the bottom of the dutch oven, then top with the sliced onion and eggplant. Evenly top that with the minced garlic, parsley, basil, capers, and paprika. Season to your preference with salt and tricolor pepper (black is okay, too, but tricolor is better).
- In a small bowl, mix together the lemon juice and vinegars. Add a Swiss chard stem layer to the pot and sprinkle it with the vinegar mixture. Pack the chopped Swiss chard leaves as the final layer on top, then season once more with a bit of salt and pepper.
- Cover and bake in 350 degree F oven for 45 minutes. (Original recipe adds: "...or about 3 minutes after aroma wafts from oven.").
- Garnish with a little crumbled feta, serve with rice pilaf, and enjoy!
Nutrition Facts : Calories 233, Fat 1.1, SaturatedFat 0.2, Sodium 134.4, Carbohydrate 44, Fiber 18.6, Sugar 8.4, Protein 15.8
ROASTED EGGPLANT AND LENTILS
This is one of my favorite lentil dishes. It is hearty and flavorful and makes an excellent vegetarian main dish. You could make it a vegan dish by using soy cheese instead of mozzarella. If you're using fresh herbs instead of dried, use half as much.
Provided by Mandala
Categories Lentil
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
- Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
- Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
- Spread into 9x13 pan and top with remaining cheese.
- Bake at 425 for 30 minutes.
Nutrition Facts : Calories 337.8, Fat 12.3, SaturatedFat 4.6, Cholesterol 22.1, Sodium 573.3, Carbohydrate 45.6, Fiber 11.1, Sugar 7, Protein 14.1
BAKED LENTILS WITH GOAT CHEESE
The French green Le Puy lentils are smaller and firmer than brown lentils, but have the same type of earthy flavor. They lend themselves to dishes where you want the lentils to stay intact like salads and sides. "Beluga lentils" will also work for this salad.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 1h
Yield Serves 4 to 6 as a main dish salad, 8 as a side
Number Of Ingredients 14
Steps:
- Place the lentils in a large saucepan or soup pot with the halved onion, the garlic cloves, and the bay leaf. Add enough water to cover by 1 1/2 inches. Bring to a simmer, add 1 teaspoon salt, cover and simmer 30 minutes, or until the lentils are tender all the way through but intact. Set a strainer over a bowl and drain the lentils. Remove the onion halves, bay leaf, and garlic and discard. Return the liquid to the pot and bring to a boil. Reduce to 1/2 cup.
- Preheat the oven to 350ºF. Whisk together the vinegar, garlic, Dijon mustard, olive oil, and cooking liquid from the lentils. Season to taste with salt and pepper. Toss with the lentils. Stir in the parsley (or parsley and chives), place in a baking dish and top with the rounds of goat cheese. Heat through for 15 minutes, until the goat cheese has softened, and serve.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 9 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 371 milligrams, Sugar 2 grams, TransFat 0 grams
More about "eggplant with lentils and goat cheese recipes"
ROASTED EGGPLANT WITH FRENCH LENTILS, GOAT CHEESE, AND HERBS
From nevernothungry.com
Servings 2-4Estimated Reading Time 4 minsCategory Vegetarian
- Preheat the oven to 375°. Cut the eggplants in half lengthwise and place in a baking pan. Score the flesh of the eggplants in a criss-crossing pattern, taking care not to cut all the way through. Drizzle with olive oil and sprinkle with kosher salt, pepper, thyme leaves and red pepper flakes, to taste. Place the diced zucchini and cherry tomatoes in another baking pan and season in the same way.
- Transfer the eggplant to the preheated oven and roast for 40 to 45 minutes, until the flesh is softened and beginning to turn golden brown. About halfway through the roasting time, add the pan with the zucchini and tomatoes and roast for 15 to 18 minutes, until the zucchini is crisp-tender and the tomatoes are beginning to release some of their juices. Remove and let cool.
- In the meantime, place the lentils, vegetable stock, water, carrot, shallot, garlic, thyme, bay leaf and 1/2 teaspoon of kosher salt in a medium saucepan and bring to a boil over high heat. Once boiling, reduce to a simmer and cook for 20 to 25 minutes, until the lentils are tender. Taste for seasonings and adjust if necessary. Drain and remove the bay leaf, thyme sprigs and carrot chunks.
- In a medium mixing bowl, combine the juices from the roasted zucchini and tomatoes, the Dijon mustard, lemon juice and enough olive oil to emulsify the dressing. Add the drained lentils, zucchini, chopped parsley and mint and toss to combine; mash the mixture lightly just to break down some of the lentils and make them more sticky to hold onto the eggplant. Taste for seasonings and adjust if necessary.
ROASTED EGGPLANT WITH GOAT CHEESE, LENTILS, AND THYME …
From bromabakery.com
Reviews 1Servings 2Cuisine AmericanCategory Dinner
- Slice eggplants in half lengthwise. Score the eggplant flesh in a criss-cross pattern, being careful not to cut through the skin. Drizzle all over with olive oil, using your fingers to rub it into the flesh of the eggplant.
- Place eggplant halves flesh side up on baking tray. Pick off roughly 2 tablespoons of thyme leaves from the thyme bunch, and sprinkled evenly over the eggplant. Sprinkle with salt.
- Bake eggplants for 40-50 minutes, until golden brown and just beginning to char. Once out of the oven, allow eggplants to cool slightly before topping with remaining ingredients.
BALSAMIC EGGPLANT WITH LENTILS & GOAT CHEESE – LENTILS.ORG
From lentils.org
Servings 6Total Time 30 minsEstimated Reading Time 50 secs
EGGPLANT AND LENTIL BAKE | FOODFUP
From foodfup.com
LENTIL, EGGPLANT AND GOAT’S CHEESE TOWERS - HOUSE OF WELLNESS
From houseofwellness.com.au
EGGPLANT LASAGNA - DETOXINISTA
From detoxinista.com
EGGPLANT AND LENTIL RECIPES (63) - SUPERCOOK
From supercook.com
ROASTED EGGPLANT WITH GOAT CHEESE | RECIPE | THYME RECIPES, …
From pinterest.com
LOW FODMAP EGGPLANT VEGGIE BURGERS WITH GOAT CHEESE RECIPE
From casadesante.com
PASTA WITH LENTILS AND GOAT CHEESE RECIPE - FOOD NEWS
From foodnewsnews.com
EGGPLANT, GOAT CHEESE AND LENTIL SPREAD - YOGI TIMES
From yogitimes.com
40 DELIGHTFUL VEGETARIAN EGGPLANT RECIPES ... - HURRY THE FOOD UP
From hurrythefoodup.com
EGGPLANT AND GOAT CHEESE RECIPE - THERESCIPES.INFO
From therecipes.info
BAKED EGGPLANT WITH GOAT CHEESE - SAVOR THE BEST
From savorthebest.com
EGGPLANT WITH LENTILS AND GOAT CHEESE | RECIPES, HOW TO COOK …
From pinterest.ca
10 BEST EGGPLANT TOMATO LENTIL RECIPES | YUMMLY
From yummly.com
LENTIL AND ROASTED EGGPLANT SALAD - RECIPETIN EATS
From recipetineats.com
29 EGGPLANT RECIPES YOU NEED TO TRY THIS SUMMER - FOOD & WINE
From foodandwine.com
EGGPLANT WITH LENTILS AND GOAT CHEESE - GLUTEN FREE RECIPES
From fooddiez.com
OTTOLENGHI PUY LENTILS AND EGGPLANT — COOKS WITHOUT BORDERS
From cookswithoutborders.com
10 BEST EGGPLANT TOMATO LENTIL RECIPES | YUMMLY
From yummly.com
EGGPLANT WITH LENTILS AND GOAT CHEESE | RECIPE | VEGETARIAN DISHES ...
From pinterest.ca
MOROCCAN LENTIL STUFFED EGGPLANT | MINIMALIST BAKER RECIPES
From minimalistbaker.com
SAGANAKI CHEESE - WIKIPEDIA
From en.wikipedia.org
EGGPLANT WITH LENTILS AND GOAT CHEESE - MEALPLANNERPRO.COM
From mealplannerpro.com
MEDITERRANEAN LENTILS WITH ROASTED EGGPLANT AND TOMATOES
From vanillaandbean.com
EASY ONE POT EGGPLANT AND LENTIL STEW RECIPE - PICKLED ROSE
From pickledrose.com
EGGPLANT WITH LENTILS AND GOAT CHEESE | LINDSEY'S RECIPES
From yourhearton.wordpress.com
12 EGGPLANT RECIPES THAT PROVE THERE IS LIFE BEYOND EGGPLANT …
From thekitchn.com
BAKED EGGPLANT, FIGS & GOAT CHEESE… & THE MEANING OF SHARING
From frenchfoodiebaby.com
EGGPLANT WITH LENTILS AND GOAT CHEESE | RECIPE | RECIPES, FOOD, …
From pinterest.co.uk
EGGPLANT WITH LENTILS AND GOAT CHEESE | SKINNY HOLIDAY RECIPES, …
From pinterest.jp
EGGPLANT WITH LENTILS AND GOAT CHEESE | STUFFED PEPPERS, RECIPES, …
From pinterest.co.uk
BAKED EGGPLANT WITH LENTILS, TOMATOES AND A HERBY TOPPING - QUITE …
From quitegoodfood.co.nz
24 DELICIOUS EGGPLANT RECIPES THAT EVERYONE WILL LOVE - SERIOUS EATS
From seriouseats.com
LENTIL AND EGGPLANT STEW RECIPE - FOOD NEWS
From foodnewsnews.com
DOLAZ CHEESE - WIKIPEDIA
From en.wikipedia.org
RECIPES/EGGPLANT-WITH-LENTILS-AND-GOAT-CHEESE-51204210.JSON AT …
From github.com
LENTIL STUFFED EGGPLANT - A HEARTY VEGETARIAN EGGPLANT RECIPE
From runningtothekitchen.com
65 BEST EGGPLANT RECIPES: DIPS, ENTRéES, SIDE DISHES AND MORE
From epicurious.com
EGGPLANT TOASTS WITH GOAT CHEESE AND WALNUTS - PARDON YOUR …
From pardonyourfrench.com
EGGPLANT WITH LENTILS AND GOAT CHEESE ~ IN THE KITCHEN WITH THE …
From veggiefernandezs.blogspot.com
ROASTED EGGPLANT WITH GOAT CHEESE, LENTILS, AND THYME RECIPE
From fondantacademy.com
You'll also love
Related Search