Eggplant is one of my most favorite vegetables. It’s hearty and lends itself to many styles of cooking and flavors.
On this episode, I will be highlighting two of my favorite eggplant recipes. First is a simply beautiful Grilled Vegetable Salad using veggies like yellow squash, red onions, green onions and of course, the almighty eggplant.
Then, I made a delicious Eggplant Roll Up using grilled eggplants. But this time, I slathered them with herbed goat cheese, smothered them in a quick homemade chunky tomato sauce, topped it with Parmesan cheese and baked it until the cheese started to melt.
2 large eggplants – slice into 8-10 slices
6 oz of herb goat cheese – any variation you like; room temperature
1 red onion – diced
2 cloves of garlic
5-6 Roma tomatoes – diced
1/2 teaspoon of red pepper flakes
2 teaspoons of fresh orgeno – finely chopped
1.5 teaspoon of salt
Heat the oven to 375 degrees.
Take the grilled eggplant slices, and take about half a tablespoon of the goat cheese and spread it on the surface of the eggplant. Gently roll the eggplant and place in the baking dish.
Repeat for all the eggplant slices.
Heat a large saute pan with 2 tablespoons of olive oil. Add the onions and garlic and saute for about 2-3 minutes, until the onions become translucent. Add the tomatoes and oregano and red pepper flakes. Simmer on medium-low until the tomatoes start to break down. Season with salt and taste.
Take the sauce and pour it over the eggplants. Top with Parmesan cheese and place in the oven for 15 about 15-20; just until the cheese has melted.