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Eggplant With Tomato-Mint Sauce And Goat Cheese Recipe - Cooking Index

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Eggplant With Tomato-Mint Sauce And Goat Cheese

A satisfying meatless main course.

Type: Vegetables
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Nonstick vegetable oil spray
2   Eggplants - (1 lb ea) - trimmed, and
  Cut into 1/2"-thk crosswise rounds
  Salt - to taste
  Freshly-ground black pepper - to taste
1 1/2 tablespoons 22mlOlive oil
1/2 cup 31g / 1.1ozChopped onion
2   Garlic cloves - minced
1   Italian-style tomatoes - (28 oz)
3 tablespoons 45mlChopped fresh mint
1/2 teaspoon 2.5mlDried oregano
1/2 cup 73g / 2.6ozCrumbled soft fresh goat cheese
  = (such as Montrachet)
8   Fresh basil leaves - thinly sliced

Recipe Instructions

Preheat oven to 500 degrees. Spray 2 large baking sheets with oil spray. Arrange eggplant rounds on prepared sheets; brush lightly with 1 tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn rounds over and bake until tender and golden, about 10 minutes longer. Remove from oven. Reduce oven temperature to 350 degrees.

Meanwhile, heat remaining 1/2 tablespoon oil in medium nonstick skillet over medium heat. Add onion; saute until tender, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes with their juices, mint and oregano and simmer until sauce thickens and is reduced to 1 3/4 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season with salt and pepper.

Spoon half of tomato sauce into shallow 2-quart baking dish. Arrange eggplant rounds atop sauce, overlapping slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake until heated through, about 20 minutes. Sprinkle with basil.

This recipe yields 4 servings.

Source:
Bon Appetit, February 1998

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