Grilled Eggplantlocal Goat Cheese Roasted Red Peppers Recipes

GRILLED EGGPLANT/LOCAL GOAT CHEESE & ROASTED RED PEPPERS

Steps:

• ROASTED RED PEPPERS:.
• To fire roast red peppers, put both red peppers on top of gas burner and cook on each side until the skin is black and crispy, about 3 minutes per side depending on your burners.
• Put charred peppers in a paper bag and allow to cool.
• Brush the charred skin off and then deseed, derib and slice into strips. (Have those ready before you prepare the rest of the dish.).
• GOAT CHEESE FILLING:.
• Blend feta and goat cheese with mint and garlic; put aside.
• EGGPLANT:.
• Brush both sides of the eggplant slices with garlic oil and bake in a 400ºF oven for 15-20 minutes or until lightly brown.
• When cooled, flip each eggplant slice over on a work surface.
• Lay one spinach leaf on each slice, followed by a red pepper slice. Roll about 2 tablespoons of the goat cheese mixture into a cigar-shaped log the width of each eggplant slice and lay on top.
• Roll the eggplant slice widthwise.
• VIETNAMESE SPICY HOT SAUCE:.
• Combine garlic, lime peel, and red pepper flakes then add lime juice, fish.
• sauce, water, and sugar.
• Increase red pepper flkes, as needed.
• Whisk until all ingredients are blended.
• and sugar is dissolved.
• Will keep short periods if refrigerated.
• ASSEMBLY:.
• Cut on a bias and serve garnished with a small amount of Vietnamese Spicy Hot Sauce.

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.

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.

GRILLED GOAT CHEESE, ROASTED PEPPER, AND GREENS SANDWICH

Steps:

• Dice roasted red pepper small and toss with salt, pepper and a teaspoon of olive oil. Measure out 1/4 cup, tightly packed.
• If including artichoke hearts in the mix, preheat oven or toaster oven to 425 degrees. Cover a baking sheet with parchment and spread the artichoke hearts over the pan in a single layer. Roast for 10 minutes and turn over the pieces. Return to oven and roast for another 10 minutes, until browned and tender. Remove from heat and cut in small dice.
• Mash goat cheese in a bowl and add peppers, chopped greens, and diced roasted artichoke hearts if using. Mash together.
• If desired, rub 1 slice of bread with a cut clove of garlic, then purée garlic and stir into the goat cheese mixture. Spread goat cheese mixture over the bread. Top with the other slice of bread (rub it with garlic if desired) and press down firmly. Drizzle remaining olive oil over top slice of bread.
• Toast in toaster oven 3 to 4 minutes, until cheese has melted. Remove from oven, press down firmly, cut in half and serve.

PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
• When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.