Bon Appetit, June 1999

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This was x-posted to RecipeCafe.

 

* Exported from MasterCook *

 

Tomato-Eggplant Timbales with Goat Cheese

 

Recipe By : Lot 61, New York City

Serving Size : 6 Preparation Time :0:00

Categories : Eggplant Tomatoes

Cheese

 

Amount Measure Ingredient -- Preparation Method

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Nonstick cooking spray

6 tbsp + 1/3 cup olive oil

1 lg onion -- thinly sliced

1 lg eggplant -- cut in1/2 " pc.

1 1/2 tbsp fresh thyme -- chopped

2 cloves garlic -- minced

1/2 tsp sugar

6 plum tomatoes -- seeded & diced

12 oz soft goat cheese -- room temperature

2 tbsp fresh lemon juice

1 tbsp white wine vinegar

1 bunch arugula -- coarsely chopped

2 zucchini

 

Line six 3/4 cup custard cups with plastic wrap, extending over sides.

Spray plastic with nonstick spray. Heat 2 tbsp oil in large nonstick

skillet over medium-high heat. Add onion and saute until golden, about 5

minutes. Reduce heat to medium. Add eggplant, thyme, garlic and sugar.

Saute until eggplant softens, about 6 minutes. Add tomatoes; saute 3

minutes. Season with salt and pepper. Cool mixture completely.

 

Mix goat cheese and 3 tbsp oil in bowl until well blended. Season to

taste with salt and pepper. Spoon 3 tbsp cheese mixture onto bottom of

each prepared cup; smooth top. Spoon 1/2 cup eggplant mixture over each;

smooth top. Top with remaining cheese mixture; smooth top. Cover and

chill until cheese is firm, about 2 hours.

 

Combine lemon juice and vinegar in blender. Gradually blend in 1/2 cup

oil. Add arugula and blend until smooth. Season with salt and pepper.

(Timbales and vinaigrette can be prepared 1 day ahead. Keep chilled.)

 

Using vegetable peeler, remove 6 long strips from each zucchini. Heat

remaining 1 tbsp oil in large nonstick skillet over medium heat. Add

zucchini strips and cook until pliable, about 1 minute per side; cool.

 

Unmold 1 timbale onto center of each of 6 plates. Wrap 2 zucchini strips

around each timbale. Drizzle with arugula vinaigrette.

 

From Bon Appetit, June 1999, p. 125, article New York's Hottest

Neighborhood.

 

Posted to RecipeCafe & Veg-Recipe 6/23/99

 

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* Exported from MasterCook *

 

Eggplant, Tomato & Cheese Lasagna

 

Recipe By : Koukoumavlos Restaurant, Santorini, Greece

Serving Size : 8 Preparation Time :0:00

Categories : Eggplant Tomatoes

Cheese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 tbsp olive oil

2 eggplants -- cut crosswise

-- into 12 rounds

8 lasagna noodles

1 1/2 cups Gruyere cheese -- grated

5 tomatoes -- thinly sliced

6 tbsp olivada -- * see note

4 lg cloves garlic -- minced

1 cup feta cheese -- crumbled

 

Preheat oven to 450°F. Brush each of 2 large baking sheets with 1 tbsp

oil. Place eggplant rounds in single layer on prepared sheets. Brush

eggplant on each sheet with 2 tbsp oil. Sprinkle with salt and pepper.

Bake until soft, about 35 minutes.

 

Meanwhile, cook lasagna noodles in large pot of boiling salted water

until just tender but still firm to bite, stirring occasionally. Drain.

Rinse under cold water. Drain well.

 

Reduce oven temperature to 350°F. Brush 13x9x2 " glass baking dish with 1

tbsp oil. Sprinkle 1/2 cup Gruyere cheese in dish. Top with 1/3 of

tomato slices. Arrange 4 lasagna noodles over. Sprinkle with salt and

pepper. Top with half of eggplant. Spread 3 tbsp olivada over eggplant.

Arrange 1/3 of tomato slices over. Sprinkle with 1/2 of garlic, then 1/2

cup Gruyere, and 1/2 cup feta. Repeat with remaining noodles, eggplant,

olivada, tomatoes, garlic, Gruyere and feta. (Can be made 6 hours ahead.

Cover and chill.)

 

Bake until cheese melts and lasagna is heated through, about 45 minutes.

 

Posted to RecipeCafe 6/23/99

 

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NOTES : Olivada is an olive paste sometimes called black olive cream,

sold at Italian markets and specialty food stores. If unavailable, use

pureed pitted brine-cured black olives.

 

From Bon Appetit, June 1999, p. 132, Posted to RecipeCafe &

Veg-Recipe 6/23/99

 

RisaG