Best 4 Grilled Eggplant Tomato And Goat Cheese Recipes
**Grilled Eggplant, Tomato, and Goat Cheese: A Mediterranean Delight**
Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our grilled eggplant, tomato, and goat cheese dish. This tantalizing recipe combines the smoky richness of grilled eggplant, the juicy sweetness of ripe tomatoes, and the tangy creaminess of goat cheese, creating a symphony of flavors that will transport your taste buds to a seaside paradise. Accompany this delectable main course with our refreshing tomato and cucumber salad, featuring crisp cucumbers, juicy tomatoes, and a zesty vinaigrette dressing. For a satisfying side dish, try our roasted potatoes with garlic and herbs, where tender potatoes are infused with aromatic garlic and a medley of herbs, resulting in a delightful golden-brown treat. And to complete your Mediterranean feast, indulge in our classic tzatziki sauce, a creamy cucumber-yogurt dip flavored with fresh herbs and zesty lemon, perfect for dipping grilled meats, vegetables, or pita bread. Get ready to savor the vibrant flavors of the Mediterranean with this collection of delectable recipes.
GRILLED EGGPLANT, TOMATO AND GOAT CHEESE
Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast.
Provided by Bubba's Mom
Categories Appetizers and Snacks Cheese
Time 25m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 7.2 g, Cholesterol 30.4 mg, Fat 18.5 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 8.9 g, Sodium 639 mg, Sugar 4.3 g
GRILLED EGGPLANT STACKS WITH GOAT CHEESE, TOMATO AND BASIL SAUCE
A great summertime dish, this is an incredibly delicious recipe. I like to serve these eggplant stacks with grilled steak or chicken but these tasty stacks are good enough all on their own. The combination of the basil oil drizzled on the layers of eggplant with the goat cheese and tomato work so well together. You can't go wrong if you want to use feta instead of the goat cheese, I made a few with each and they are both equally delicious. If you are entertaining, these are a perfect choice to make ahead of time and than bake when you are ready to serve and they make a beautiful presentation!
Provided by Everything Tasty Ki
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
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!
GRILLED PORTOBELLO PIZZA WITH GOAT CHEESE AND GREEN SAUCE AND THOUSAND-LAYER EGGPLANT NAPOLEON WITH NO-FAT TOMATO VINAIGRETTE
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Puree all the ingredients to form a sauce.
- Rub mushrooms with oil. Season with salt and pepper. Place the mushrooms on the grill, rib side down, and cook for 5 minutes. Turn mushrooms and place green sauce over mushrooms. Add sliced goat cheese. Touch with a little more sauce. Close the top to the grill and smoke for 5 minutes more.
- Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper. Grill for 3 minutes on each side. Grill tomato for 3 minutes on each side. While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese. Make a layer of red pepper and spread with 1-ounce Jack cheese. Make a layer of zucchini and spread with jack cheese. Make a layer of onion with jack cheese. Make a layer of green peppers and then a layer of goat cheese. Make another layer of eggplant and then another layer of goat cheese. Finally, make a layer of tomato and then a layer of basil. Lightly press, weight and allow to sit for 20 minutes. Turn upside down and release from the mold. Place left over goat cheese on top and garnish with basil.
- Place tomatoes, meat side down, over medium hot grill for 8 minutes. Carefully remove and place in blender. Add remaining ingredients and blend until smooth.
GRILLED EGGPLANT, TOMATO AND GOAT CHEESE
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.
- Note: To cook in the oven, bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt in your mouth delicious.
- Note: Fresh mozzarella can easily be substituted if you don't like goat cheese.
Tips:
- Choose the right eggplant: Look for eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are too soft or have brown spots.
- Slice the eggplant evenly: This will help them cook evenly. If the slices are too thick, they will take longer to cook and may not cook through. If the slices are too thin, they may burn.
- Salting the eggplant: This helps to remove some of the bitterness from the eggplant. It also helps the eggplant to absorb the marinade better.
- Marinating the eggplant: This helps to add flavor to the eggplant. You can use a variety of marinades, such as olive oil, balsamic vinegar, herbs, and spices.
- Grilling the eggplant: Grill the eggplant over medium heat until it is tender and slightly charred. This should take about 5-7 minutes per side.
- Assembling the stack: Layer the grilled eggplant slices, tomato slices, and goat cheese on a plate. You can also add other ingredients, such as basil, arugula, or pine nuts.
Conclusion:
Grilled eggplant, tomato, and goat cheese stacks are a delicious and easy-to-make appetizer or main course. They are perfect for a summer cookout or potluck. With a few simple tips, you can make sure that your stacks are cooked perfectly and full of flavor.
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