Grilled Eggplant Tomato And Goat Cheese Recipes

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.

Steps:

• Chop garlic; sprinkle with salt and mash into puree with blade of knife held sideways. Scrape garlic-salt mixture into small bowl.
• Add oil, oregano and pepper and stir until garlic-salt mixture is well blended.
• Preheat gas or charcoal grill to medium.
• Cut off and discard thin lengthwise slice from each side of eggplant; cut remaining eggplant lengthwise into about six slices, each about 1/2-inch-thick. Brush both sides of slices with some of oil mixture, scooping up solids and using it all.
• Grill until browned on both sides and very tender all the way to center, 5 to 8 minutes per side.
• Sprinkle half of eggplant slices with some of cheese, then tomato; top each with another eggplant slice, pressing it into place.
• Transfer to serving dish with metal spatula; cut each slice in half crosswise. Serve warm.

Steps:

• Slice the eggplant thin and sprinkle with salt. Allow to drain in a colander for an hour.
• Preheat broiler.
• Pat the eggplant dry with paper towels and brush the slices on both sides with the olive oil. Place them on a broiling pan lined with aluminum foil and broil them lightly, turning once, until the slices are golden but not overbrowned. Cool.
• Meanwhile, make the tomato sauce, or puree. Boil the tomatoes in their skins for 10 minutes. Drain and, when cool enough to handle, peel the skins. Squeeze out the juice and seeds and discard. Place the pulp in a food processor. Process until smooth and pour into a noncorrosive saucepan. The puree should be quite thick. Season with salt and pepper and set aside.
• Slice the round tomatoes thin. Place two slices eggplant per person, overlapping them slightly, on a broiling pan lined with foil. (You should have eight portions.) Top each portion with a slice or two of tomato and a generous tablespoon of goat's cheese. Set aside.
• Preheat broiler. Broil the eggplant until the cheese is browned and bubbling. While it is cooking, warm the tomato sauce.
• Place the eggplant portions on individual plates, with a pool of sauce on the side. Garnish with basil and serve.

Steps:

• Preheat oven to 350 degrees.
• Cut the eggplant into ½" thick rounds. Lightly season them with salt on both sides and let sit on a paper towel for 30 minutes to let water to come out of the eggplant.
• Brush or drizzle olive oil on top of each slice and grill them for 2 -3 minutes each side until cooked.
• Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice, and 1 teaspoon salt in a food processor or blender until smooth.
• Cut the tomatoes crosswise to 1/4" thick rounds.
• On an oiled baking pan or using parchment paper, arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle the cheese crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, cheese and tomato rounds and top with the rest of the crumbled feta. Make as many layers as you can. Usually, 1 large eggplant will make 4, 3 layer stacks.
• Bake for approximately 20-25 minutes until the tomatoes are wilted and the cheese is soft and melted.
• Enjoy!

Steps:

• Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.

Steps:

• Combine chopped tomatoes, chopped fresh basil and red wine vinegar in small bowl. Season mixture to taste with salt and pepper. Set aside.
• Prepare barbecue (medium-high heat) or preheat broiler. Brush 6 largest eggplant slices lightly with olive oil (reserve remaining eggplant for another use.) Brush bread lightly with olive oil. Grill eggplant and bread until golden, about 4 minutes per side for eggplant and 2 minutes per side for bread. Arrange bread slices on plates. Spread goat cheese over, dividing evenly. Top with eggplant slices. Season with salt and pepper. Using slotted spoon, mound tomato mixture on eggplant, spread to cover and serve.

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Combine oil and garlic in small bowl. Let stand 5 minutes.
• Brush cut sides of baguette and both sides of eggplant slices and tomato slices with garlic oil. Grill cut sides of baguette until toasted, about 2 minutes. Transfer baguette, cut side up, to plates. Season eggplant and tomatoes with salt and pepper. Grill eggplant until cooked through, about 6 minutes per side; transfer to plate. Grill tomatoes until warmed through, about 1 minute per side; transfer to plate.
• Spread goat cheese on bread, dividing equally. Overlap eggplant slices, then tomato slices on baguette halves, covering completely. Garnish with fresh basil leaves. Cut each sandwich diagonally into 4 sections and serve.

Steps:

• Preheat grill for medium heat.
• In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
• Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
• Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.

Steps:

• Wash and trim eggplant. Cut into 4 long slices and parboil in water to cover for 1 minute. Drain.
• Wash, trim and slice zucchini lengthwise into 4 slices.
• Prepare double-size stovetop grill and spray the slices on one side with pan spray. Arrange them on the grill sprayed side down, and grill on the stovetop grill for a couple of minutes. Spray and turn and grill a few more minutes, until tender.
• Slice crust from ends of the bread. Cut into 4 long slices.
• Coarsely grate the cheeses.
• Remove the zucchini from the grill; set aside.
• Mix the anchovy paste with the vinegar.
• Spread the eggplant slices on one side with anchovy mixture, then spray with pan spray and grill on stovetop over medium-high heat for a few minutes, until browned.
• Grill the bread on both sides.
• Chop the basil. Prepare and slice each tomato into 4 thick slices.
• Turn the eggplant and brush with vinegar-anchovy mixture, then spray with pan spray and grill a couple of minutes, until browned on the other side.
• Arrange the eggplant, mozzarella, zucchini, Parmigiano, tomatoes and basil on each of two slices. Season with pepper. Top with remaining bread and cut in half.

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.