Recipe Review Tuesday: Eggplant with Tomato-Mint Sauce and Goat Cheese
31st May, 2011 - Posted by katherine - No Comments
I don’t have a picture of this tasty recipe, but trust me, it was good and my family finished it all in one sitting. Here’s a picture of the beautiful Johnson’s Backyard Garden box contents though that caused me to look for a recipe that would use up eggplant and mint:
I actually got quite a few more tomatoes than shown in the pictures, and for this recipe I used those up rather than using canned tomatoes. I also will double the mint the next time I make this, and watch the eggplant carefully so they don’t get burned.
Here’s the delish vegetarian recipe, from epicurious:
Ingredients:
- Nonstick vegetable oil spray
- 2 1-pound eggplants, trimmed, cut into 1/2-inch-thick crosswise rounds
- 1 1/2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 28-ounce can Italian-style tomatoes
- 3 tablespoons chopped fresh mint
- 1/2 teaspoon dried oregano
- 1/2 cup crumbled soft fresh goat cheese (such as Montrachet)
- 8 fresh basil leaves, thinly sliced
Preheat oven to 500°F. 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°F.
Meanwhile, heat remaining 1/2 tablespoon oil in medium nonstick skillet over medium heat. Add onion; sauté 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.
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