Eggplant and Goat Cheese Bake

11 Nov

I will be honest… I learned this recipe from somewhere on the Internet. The thing is… I can’t remember where or who to give the credit to.

I made this recipe for the first time about 3 years ago when I was staying with my sister for the birth of my nephew, who turned 3 recently. I was craving eggplant… and I wanted an easy way to make it without frying it, which you all know is my favorite eggplant preparation. I did it at home in Puerto Rico and also at my sister’s after scoring a huge bag of eggplants at The Boys Farmer’s Market.

I vaguely remembered what I did the initial time I made it. So who knows, maybe I did came up with THIS version after all.

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Eggplant and Goat Cheese Bake

1 medium eggplant, find one as light as possible, peeled and diced
1 pint of grape tomatoes, divided, all cut in half
1 tbs of dried basil, I use freeze dried
2 cloves of garlic, minced
4 ounces of goat cheese
Olive Oil
Salt and Pepper to taste
¼ cup Parmesan cheese, optional
Brown Rice Fettuccini, I use Tinkyada brand
  1. In an oven-proof dish place all the diced eggplant pieces. Drizzle with olive oil, minced garlic, sprinkle with salt and pepper and toss all to combine well.
  2. Add over the eggplant half of the grape tomatoes that you’ve cut in half already. Leave aside the rest of the tomatoes.
  3. Sprinkle the dried basil over the tomatoes. Add the goat cheese inc crumbles over the tomatoes. Drizzle a final stream of olive oil over everything and a last sprinkle of salt and pepper to make sure everything is well seasoned.

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4.  Place in a 375F oven for about 40 minutes. Turn off the oven.

5.  Boil water to make the pasta according to the package directions. I use Brown Rice pasta, but you can use your favorite brand/kind

6.  Drain the pasta, return to the pot and add the eggplant bake. Mix well to combine. Add Parmesan cheese, if using. Add the fresh tomatoes you set aside earlier. This adds an element of freshness that contrasts really nice with the creaminess of the baked eggplant.

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Serve with your favorite salad and baked plantains on the side…  This is so easy to make ahead and just re-heat when you’re boiling the pasta.  Easy dinner without a lot of tending to it.

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6 Responses to “Eggplant and Goat Cheese Bake”

  1. Maria Aponte November 11, 2013 at 2:39 pm #

    Se ve riquísimo amiga!

  2. Gluten Free Fabulous November 11, 2013 at 5:12 pm #

    Always looking for more ways to prepare eggplant and I love goat cheese! I’ll have to give it a try.

  3. duodishes November 11, 2013 at 5:49 pm #

    That’s an easy way to dish up eggplant. It is definitely a favorite! Even when it’s not fried. :)

  4. Bren @ Flanboyant Eats.com November 11, 2013 at 7:02 pm #

    I loooooove eggplant. Hated it as a kid, but can eat it any way now. I can appreciate this. I’ve never had brown rice fettuccine. May have to work that in.

    • KarmaFree Cooking November 11, 2013 at 9:20 pm #

      If you’re going to search for the brown rice pasta… seek out Tinkyada. They’re available at Whole Foods and most health foods. I’ve even bought them at Publix, FYI. Madelyn.

  5. John Moore January 26, 2014 at 7:10 pm #

    Reblogged this on Musings of John – Living honestly, wholly, happily, and in peace and commented:
    Rounding out this focus on food day with another great looking eggplant dish. Looks easy to make and very delicious, going on my list to try soon.

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