Roasted Eggplant Salad With Smoked Almonds And Goat Cheese

Ingredients:

Serves: 4

 

2 large eggplants, about 2 pounds
Kosher salt
1/3 cup olive oil
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon smoked paprika
1/2 teaspoon cumin
4 large garlic cloves, roughly chopped
Juice of 1 lemon, about 2 tablespoons
1 tablespoon soy sauce
1 cup flat parsley leaves, roughly chopped
1/2 cup smoked almonds, roughly chopped
2 ounces goat cheese, crumbled and divided
1/4 cup finely chopped scallions

Directions:

Heat the oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while making the marinade.
Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast at 400°F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn't burning.) Remove from the oven and cool slightly.
Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley leaves, smoked almonds, and most of the goat cheese, reserving a little.
Spread the finished salad in a serving bowl and sprinkle the reserved goat cheese crumbles and scallions on top.

Source: thekitchn.com

Grilled Eggplant With Tomato And Feta

Ingredients:

1 large eggplant
3 large tomatoes, to match the diameter of the eggplant
0.4 lbs Bulgarian feta, crumbled
1/2 cup fresh basil leaves
juice of half lemon
2 garlic cloves
½ extra-virgin olive oil
Kosher salt
Freshly ground black pepper to taste

Directions: 

Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant.

Once ready drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side.

Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice and 1 teaspoon salt in an immersion blender until smooth.

Cut the tomatoes crosswise to 1/4” thick rounds.

Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.

Preheat the oven to 400F.

Drizzle some olive oil on top of each stack and bake for 15 minutes.

Eggplant Parmesan

Ingredients:

2 lbs (about 2 large) eggplants
1 large can of tomato sauce
1 1/2 lbs of fresh mozzarella cheese, sliced into thin slices
1 cup grated high quality Parmesan cheese

Slice eggplant, Put in bowl, pour salt over eggplant. Put plate on top of salted eggplant to squeeze out excess water, let rest, pour out excess juice and rinse eggplant slices.

Directions:

Egg and flour eggplant slices, then fry, drain. Pour some tomato sauce into bottom of pan, and add a row of fried eggplant slices, then sprinkle over the slices with Parmesan cheese, and second layer of Eggplant, pour tomato sauce over eggplant slices, and sprinkle Parmesan cheese over tomato sauce. Repeat with the third layer. Put mozzarella cheese slices over the top of dish and put into heated oven. Preheat oven to 350 and cook for about 30 minutes until cheese is lightly browned.