Broiled Eggplant Rolls With Goat Cheese And Tomato Recipes

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EGGPLANT SALAD WITH TOMATO AND GOAT CHEESE

Tender, grilled eggplant helps make this light summer salad feel like a meal. The balsamic dressing adds so much depth and a burst of bright flavor. -Susan Leiser, Hammonton, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 11



Eggplant Salad with Tomato and Goat Cheese image

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.

Nutrition Facts : Calories 115 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 410mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

1 large eggplant, cut into 8 slices
1/4 cup extra virgin olive oil, divided
1-1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
4 plum tomatoes, chopped
1/4 cup chopped red onion
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
4 teaspoons balsamic vinegar
4 cups fresh arugula or baby spinach
1/2 cup crumbled goat cheese

GRILLED EGGPLANT SANDWICHES

Grill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. -Jennifer Jaras, Corona, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings

Number Of Ingredients 9



Grilled Eggplant Sandwiches image

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.

Nutrition Facts : Calories 538 calories, Fat 21g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 958mg sodium, Carbohydrate 81g carbohydrate (10g sugars, Fiber 7g fiber), Protein 15g protein.

2 tablespoons olive oil
1 garlic clove, minced
2 ciabatta rolls, split
4 slices eggplant (1/2 inch thick)
1 medium heirloom tomato, cut into 1/2-inch slices
1/4 teaspoon salt
1/8 teaspoon pepper
2 ounces fresh goat cheese, softened
6 fresh basil leaves

BROILED EGGPLANT ROLLS WITH GOAT CHEESE AND TOMATO

Categories     Cheese     Tomato     Vegetable     Appetizer     Broil     Vegetarian     Quick & Easy     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a first course

Number Of Ingredients 6



Broiled Eggplant Rolls with Goat Cheese and Tomato image

Steps:

  • Working with 4 inner eggplant slices, reserving the remaining slices for another use, rub the salt into both sides of each slice and let the eggplant drain in a colander for 10 minutes. Rinse the eggplant and pat it dry. Brush both sides of each eggplant slice with the oil and on a baking sheet broil the eggplant under a preheated broiler about 3 inches form the heat for 3 to 4 minutes on each side, or until it is golden and tender. Spread the goat cheese on the eggplant, top it with the tomato, and sprinkle the tomato with the parsley. Beginning with a short side roll up the slices.

a 1-pound eggplant, cut lengthwise into 1/3-inch-thick slices
2 teaspoons salt
2 tablespoons olive oil
3 to 4 tablespoons (about 2 ounces) soft mild goat cheese, or to taste
1 tomato, seeded and diced
1 1/2 tablespoons minced fresh parsley leaves

GRILLED EGGPLANT AND GOAT CHEESE SALAD

Provided by Giada De Laurentiis

Categories     appetizer

Time 18m

Yield 4 to 6 servings

Number Of Ingredients 10



Grilled Eggplant and Goat Cheese Salad image

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.

3 tablespoons olive oil
7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled
1/3 cup basil, thinly sliced
2 tablespoons chopped mint
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

GRILLED GOAT'S CHEESE AND EGGPLANT, FROM CHRIS COX

Provided by Moira Hodgson

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 8



Grilled Goat's Cheese And Eggplant, From Chris Cox image

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.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 7 grams

2 medium eggplants (about 2 1/2 pounds)
Coarse salt
3 to 4 tablespoons extra-virgin olive oil
2 to 3 ripe round tomatoes
1/2 pound soft white goat's cheese
1 1/2 pounds ripe Italian plum tomatoes
Coarse salt and freshly ground pepper to taste
Fresh basil leaves to garnish

EGGPLANT, TOMATO AND GOAT CHEESE SANDWICHES

Categories     Sandwich     Cheese     Tomato     Vegetarian     Quick & Easy     Goat Cheese     Basil     Eggplant     Summer     Grill/Barbecue     Bon Appétit

Yield 2 Servings; can be doubled

Number Of Ingredients 7



Eggplant, Tomato and Goat Cheese Sandwiches image

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.

3 tablespoons olive oil
2 large garlic cloves, minced
1 12-inch-long piece baguette, cut horizontally in half
1 small eggplant, cut lengthwise into six 1/2-inch-thick slices
3 medium tomatoes, cut into 10 slices total
3 ounces soft fresh goat cheese (such as Montrachet)
12 fresh basil leaves

EGGPLANT ROLLS FILLED WITH BASIL AND CHEESE

Categories     Side     Broil     Goat Cheese     Mozzarella     Basil     Eggplant     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serving 4 as a first course or 6 as a side dish

Number Of Ingredients 13



Eggplant Rolls Filled with Basil and Cheese image

Steps:

  • Make the tomato sauce:
  • In a heavy skillet cook the onion in the oil over moderately low heat, stirring, for 3 minutes, stir in the garlic, and cook the mixture, stirring, until the onion is softened. Add the tomatoes, the sugar, and salt to taste and cook the mixture over moderate heat, stirring, for 20 minutes. Force the mixture through the fine disk of a food mill set over a saucepan and cook the sauce over moderately high heat for 5 to 10 minutes, or until it is thickened to the desired consistency.
  • Make the eggplant rolls:
  • With a hand-held slicing device or large sharp knife cut the eggplant lengthwise into 1/4-inch slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 30 minutes. In a bowl stir together the mozzarella, the goat cheese, and the shredded basil. Pat the eggplant dry, arrange one layer of it on the oiled rack of a broiler pan, and brush it with some of the oil. Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden. Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden. Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same manner. Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1-inch border at the wide end, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion. Arrange the rolls, seam sides down, in an oiled flameproof shallow baking dish just large enough to hold them in one layer and broil them for 3 minutes, or until the cheese is just melted and bubbling.
  • Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil leaves. Makes about 12 rolls.

For the tomato sauce
1 onion, chopped
2 tablespoons olive oil
1 small garlic clove, minced
2 pounds tomatoes, chopped coarse
a pinch of sugar
For the eggplant rolls
a 1-pound eggplant
1 cup grated mozzarella (about 1/4 pound)
3 1/2 ounces (about 1/2 cup) mild, soft goat cheese such as Montrachet, at room temperature
1/4 cup shredded fresh basil leaves
2 to 3 tablespoons olive oil
fresh basil leaves for garnish

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