Eggplant Gratin With Roasted Bell Peppers And Goat Cheese Recipes

EGGPLANT GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
• Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
• In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
• Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

ROASTED EGGPLANT AND RED PEPPER GRATIN

Steps:

• Preheat oven to 450 degrees. Cut eggplant into small dice (1/2 to 3/4 inch) and toss with salt to taste. Place in a colander in the sink and let sit for 20 minutes, then drain on paper towels and blot to remove liquid that has accumulated on the surface. Transfer to a bowl and toss with 1 tablespoon of the olive oil.
• Line a baking sheet with foil and oil the foil with olive oil. Lay the diced eggplant on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the dice are soft when pierced with a knife and browned in spots. Remove from oven and carefully fold foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil so that eggplant is hermetically sealed in a big foil packet, and allow eggplant to steam for another 15 to 20 minutes. Carefully remove from the foil. Place in a colander or strainer set over a bowl again and allow eggplant to drain for 30 minutes, or preferably, overnight (uncovered) in the refrigerator.
• Preheat oven to 350 degrees. Oil a 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium size skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, thyme and cumin and continue to cook, stirring, for another 30 seconds to a minute, until fragrant. Remove from the heat.
• If the diced roasted peppers are very moist, drain in a strainer and then place on paper towels and blot. Whisk eggs in a large bowl. Whisk in milk and salt and pepper to taste. Stir in eggplant, roasted peppers, onion mixture, chives and parsley and combine well. Stir in cheese and optional rice and combine well. Scrape into prepared baking dish.
• Bake 35 to 40 minutes, until lightly browned. Remove from oven and allow to sit for 10 minutes before serving.

EGGPLANT, ROASTED PEPPER, AND GOAT CHEESE TERRINE WITH PARSLEY SAUCE

Steps:

• Preheat the broiler. Arrange the eggplant slices in one layer on baking sheets, brush both sides of the eggplant with the oil, and sprinkle them with salt to taste. Broil the eggplant in batches about 4 inches from the heat for 4 to 5 minutes on each side, or until it is golden and tender, and transfer it with a metal spatula to paper towels to drain.
• Line a loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 3-inch overhang, and in it arrange the eggplant, the olive paste, the bell peppers, and the goat cheese in several layers, beginning and ending with the eggplant. Cover the eggplant with the plastic overhang, weight the terrine with a 3-to-4-pound weight (such as a loaf pan filled with canned goods), and chill it for 24 hours. (The terrine may be made 3 days in advance).
• Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut four 3/4-inch-thick slices from the terrine, pour about 2 tablespoons of the parsley sauce onto the center of each of 4 plates, tilting the plates to spread the sauce, and arrange a slice of the terrine on each plate. Garnish each serving with a parsley spring.
• To roast peppers:
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
• Parsley sauce:
• In a blender purée the parsley and the garlic with the vinegar, the water, the oil, and salt and pepper to taste until the sauce is smooth and strain it through a fine sieve set over a small bowl, pressing hard on the solids. Makes about 1/2 cup.

GOAT CHEESE, EGGPLANT, AND ROASTED PEPPER TART

Steps:

• Preheat the oven to 375 degrees.
• Grease a fluted pan, pie tin, or shallow springform pan. Roll out the puff pastry to the width of the baking pan. Dust the rolling pin with flour and carefully roll the pastry back onto the rolling pin, then unroll it over the pan. Press the dough into place and crimp the edges. Brush the pastry with the softened butter.
• Place the bell peppers over an open flame or under the broiler and completely blacken them on all sides. Put the blackened peppers in a plastic bag, seal it, and allow them to steam for 20 minutes. Remove the peppers from the bag and peel away and discard all black skin. Cut the peppers in half and remove all seeds and veins. Cut into 1/2--inch thick strips.
• Cut the eggplant crosswise on the bias into 1/2-inch-thick slices. Brush the eggplant lightly with the clarified butter and season with salt and pepper. Roast the eggplant in the oven for 15 minutes, or until done but not mushy.
• Place the crumbled goat cheese on top of the pastry. Top the goat cheese with the eggplant and peppers in a spiral fashion, overlapping each. Sprinkle the Parmesan over the eggplant and peppers.
• Bake the tart for about 20 minutes, or until it is golden brown and the edges are puffy. Garnish with the fresh basil leaves.
• Whisk together the vinegar, salt, and pepper in a bowl. Slowly add the olive oil while whisking. Toss with the greens and any remaining eggplant or peppers and serve on top of the tart.

GOAT CHEESE WITH GRILLED EGGPLANT AND ROASTED PEPPERS ON OLIVE BREAD

Steps:

• 1. Spread goat cheese on one side of bread.
• 2. Place eggplant and pepper on the other piece of bread.
• 3. Close sandwich.
• 4. Spread evenly 1/2 teaspoon of butter onto each slice of bread.
• 5. Grill over moderate heat for approximately 3-4 minutes.
• *To grill eggplant:
• Slice thinly, brush with olive oil, sprinkle with salt and pepper to taste, and grill or broil for 4-5 minutes.
• **To roast peppers (also available in jars):
• Hold peppers over a flame until blackened, place peppers in a paper bag, peel and discard skins when cooled.

EGGPLANT GRATIN WITH ROASTED BELL PEPPERS AND GOAT CHEESE

Steps:

• Place eggplant slices in a colander, sprinkle both sides with kosher salt, and allow to drain in the sink for 30 minutes.
• Combine 4 tablespoons olive oil, herbes de Provence, and garlic in a small bowl.
• Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
• Pat eggplant dry and press between paper towels to remove as much moisture as possible. Brush slices on both sides with olive oil mixture and place in a single layer on a heavy baking sheet.
• Broil eggplant in the preheated oven, turning once after browned, about 10 minutes. Continue cooking on other side until brown and crispy, about 10 minutes.
• Grease bottom and sides of a 10- or 12-inch baking dish with 1 1/2 teaspoons olive oil. Sprinkle 2 tablespoons panko over bottom and sides of dish.
• Cut eggplant slices in half crosswise on the diagonal and place half the slices in the prepared dish in a single layer. Layer bell peppers on top of eggplant. Arrange goat cheese slices over bell peppers. Season with black pepper and cover with remaining eggplant. Sprinkle with remaining bread crumbs and Parmesan cheese. Drizzle with remaining 1 1/2 teaspoons olive oil. Cover and refrigerate for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven uncovered until gratin is heated through and golden brown on top, 15 to 20 minutes.
• Turn oven to broil and place gratin 4 inches from heat source. Broil gratin until breadcrumbs are crispy and brown, 1 to 2 minutes. Allow to cool 5 to 10 minutes before serving.

EGGPLANT GRATIN WITH ROASTED BELL PEPPERS AND GOAT CHEESE

Steps:

• Place eggplant slices in a colander, sprinkle both sides with kosher salt, and allow to drain in the sink for 30 minutes.
• Combine 4 tablespoons olive oil, herbes de Provence, and garlic in a small bowl.
• Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
• Pat eggplant dry and press between paper towels to remove as much moisture as possible. Brush slices on both sides with olive oil mixture and place in a single layer on a heavy baking sheet.
• Broil eggplant in the preheated oven, turning once after browned, about 10 minutes. Continue cooking on other side until brown and crispy, about 10 minutes.
• Grease bottom and sides of a 10- or 12-inch baking dish with 1 1/2 teaspoons olive oil. Sprinkle 2 tablespoons panko over bottom and sides of dish.
• Cut eggplant slices in half crosswise on the diagonal and place half the slices in the prepared dish in a single layer. Layer bell peppers on top of eggplant. Arrange goat cheese slices over bell peppers. Season with black pepper and cover with remaining eggplant. Sprinkle with remaining bread crumbs and Parmesan cheese. Drizzle with remaining 1 1/2 teaspoons olive oil. Cover and refrigerate for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven uncovered until gratin is heated through and golden brown on top, 15 to 20 minutes.
• Turn oven to broil and place gratin 4 inches from heat source. Broil gratin until breadcrumbs are crispy and brown, 1 to 2 minutes. Allow to cool 5 to 10 minutes before serving.

EGGPLANT AND GOAT CHEESE CASSEROLE

Steps:

• Preheat grill or broiler.
• Cut the eggplant horizontally into slices one-half-inch thick. Cut any slices more than three inches in diameter in half. Very large slices should be quartered. Spread them on a work surface or baking sheet and sprinkle them on both sides with 3 tablespoons of the olive oil. Season with salt and pepper.
• Grill the eggplant until attractively browned on both sides.
• Heat two tablespoons of the oil in a large, heavy skillet. Saute the onions over medium heat until the pieces are tender but not brown. Add the garlic and pepper and continue to saute until the pepper pieces are tender. Stir in the tomatoes. Season to taste with salt and pepper and stir in the thyme and the parsley.
• Preheat oven to 350 degrees.
• Spread a fourth of the tomato mixture about two inches deep into the bottom of a one-and-a-half-quart baking dish. Arrange a layer of the eggplant over the tomato mixture, then crumble a third of the goat cheese over it. Repeat twice more, finishing with a layer of the tomato mixture. Sprinkle with the bread crumbs and drizzle with the remaining tablespoon of olive oil.
• Place in the oven and bake about 25 minutes, until heated through. Serve at once.

EGGPLANT, RED PEPPER, AND GOAT CHEESE GRATIN

Steps:

• Prepare a medium heat fire (400°F) in a wood-fired oven or cooker.
• Sauté the eggplants in the olive oil in a skillet over medium heat on the stove top, or directly in the wood-fired oven or on the cooker. Cook for 2 minutes on each side, or until soft. Set the eggplant aside on paper towels to drain. Lightly salt both sides.
• When there are some hot embers in the fire, place the red peppers, tomatoes, and garlic on the floor of the oven or bottom of the cooker near the embers. Rotate them frequently as the skins blister and char. Cook until the skins are fully charred, 5 to 7 minutes for the tomatoes and 10 minutes for the peppers. Cook the garlic until the skin is slightly charred and the cloves are soft, about 5 to 7 minutes.
• In a small bowl, squeeze the roasted garlic cloves out of their skins and mash with a fork to form a paste. Place the charred tomatoes and peppers in a bowl, cover with plastic wrap, and let sweat for 10 minutes. Remove the skins from the tomatoes and peppers. Slice open the peppers, remove the stems and seeds, cut into pieces about the same size as the eggplant, and set aside. Slice open the tomatoes and remove the seeds with your index finger or by squeezing gently. Dice the tomatoes and combine with the mashed garlic, herbs, sugar, 1/2 teaspoon salt, and pepper.
• Brush a clay casserole with olive oil and dust with a mixture of the bread crumbs and almond meal. Reserve the rest of the bread-crumb mixture. Line the casserole with one-third of the tomato mixture, then layer on slices of eggplant, goat cheese, red pepper, and bread-crumb mixture, followed by half of the olives. Salt and pepper each layer. Repeat the layers, finishing with the tomato mixture, parsley, and goat cheese. Whisk the eggs with the yogurt and 1/2 teaspoon salt. Stir in the saffron liquid and pour the custard over the entire casserole.
• Bake for 25 minutes in a wood-fired oven, or until the casserole is bubbly and golden on top. Remove from the heat and let stand for 10 minutes before cutting into portions and serving.