Ricotta and Pesto Stuffed Eggplant
Prep Time: 20 min | Cook Time: 6 min | Yields: 4 Servings
Ingredients:
1 large eggplant
⅔ cup of pesto
⅔ cup of ricotta cheese
½ teaspoon garlic powder
Coarse salt and black pepper
¼ cup olive oil
2-3 tbsp of Croumbles (Tomato Basil)
3 medium basil leaves, chiffonade (cut into thin strips)
Directions:
Slice the eggplants lengthwise each about ¼ to ½ inch thick.
Blend together the ½ teaspoon of garlic powder ¼ cup of the olive oil and then pour on a rimmed baking sheet. Lay the eggplant slices, cut sides down, in the oil and turn over so both sides are coated. Or, you can blend together the garlic powder and olive oil then pour the mixture into a small bowl. With a marinade brush, generously brush the olive oil onto both sides of the cut eggplant. Save some olive oil mixture for later. Season with coarse salt and black pepper.
In a medium size bowl place ⅔ cup of ricotta and ⅔ cup pesto and mix well. Set aside.
Place the eggplant slices onto the grill for for a total of 6 minutes (3 minutes on each side).
Remove from grill and brush the remaining olive oil blend onto the eggplant slices. Place a slice of eggplant onto a plate and with a spoon scoop the ricotta/pesto mix and spread onto the slice of eggplant. Sprinkle your favorite Croumbles onto the eggplant slice and then roll the eggplant. It might be necessary to place a toothpick through the center of the wrapped eggplant so have toothpicks available.
Place the rolled up eggplant onto a serving dish, garnish with basil.
Optional: sprinkle more Croumbles over the top and serve.
EggPlant Mozzarella
Prep Time: 15 min | Cook Time: 15 min | Serves: 4
Ingredients:
1 large eggplant
1 ripe beef or heirloom tomato
1 leek
1 pkg fresh mozzarella (8 oz)
½ Teaspoon of garlic powder
Coarse salt and black pepper
⅔ cup olive oil
1-2 tbsp of Croumbles (Tomato Basil)
3 medium basil leaves, chiffonade (cut into thin strips)
Directions:
Prepare the vegetables: Slice the eggplants crosswise into 12 rounds, each about 1/2-inch thick. (Discard the small ends.) Slice the tomatoes into 12 slices, each about 3/8-inch thick, discarding the small ends. Chiffonade the basil leaves. Slice the fresh mozzarella into 3/8-inch thick slices. Cut the white portion of the leek off and discard the green leaf portion. Cut the leek in half lengthwise then cut across into ½ inch pieces.
In a non-stick pan place a teaspoon of olive oil into a med-hot pan and saute the leeks until soft, then set aside.
Blend together the ½ teaspoon of garlic powder ¼ cup of the olive oil and then pour on a rimmed baking sheet. Lay the eggplant slices, cut sides down, in the oil and turn over so both sides are coated. Or, you can blend together the garlic powder and olive oil then pour oil into a small bowl and with a marinade brush, liberally brush the olive oil onto both sides of the cut eggplant. Season with coarse salt and black pepper.
Pour a tablespoon of olive oil into a non stick skillet heated to med-high. place four slices into the pan for 4-5 minutes then flip them over and cook for 3 minutes. Just before you remove the eggplant from the pan, place the mozzarella slice on the two larger eggplant slices. Remove the slices that have the mozzarella first then in its place on the pan place 2 slices of tomato. Spread over both slices of eggplant with mozzarella some leeks and then flip the tomatoes in the pan. Wait about 30 seconds then place each tomato slice over each eggplant with mozzarella. Sprinkle your favorite Croumbles over the tomato then top with the other slice of eggplant. Spread some leaks over the top of the eggplant and garnish basil and more Croumbles.
(Repeat this paragraph until you finish with the eggplant.)
Roasted Eggplant and Spinach
Prep Time: 15 min | Cook Time: 25 min | Serves: 3-5
Ingredients:
1 large eggplant
2 cloves garlic
5 oz fresh spinach
salt and pepper to taste
3 tbsp olive oil
1 slice of lemon
1-2 tbsp of Croumbles (Lemon Herb, Garlic, or Caesar)
Directions:
Preheat oven to 425 F.
Line a baking sheet with foil and grease sheet lightly with olive oil.
In a large bowl, mix cubed eggplant with 2 Tbsp of olive oil and season with salt and pepper. Spread chopped eggplant over the lightly greased baking sheet. Roast for 20-25 minutes until eggplants softens. Midway through roasting, take out the sheet and flip over eggplant cubes to the other side to help even out the roasting.
While eggplant is being roasted, heat one tablespoon of olive oil in a large skillet, add spinach and one minced garlic clove and cook for a couple of minutes, constantly stirring, just until spinach wilts. Remove from heat.
Once eggplant is done, remove from baking sheet and into the skillet with the spinach, off heat.
Immediately add second clove of minced garlic and squeeze the slice of lemon over mixture. Mix well, off heat, and season with salt and pepper.
Top with your choice of Croumbles.
Basil Grilled Eggplant with Tomatoes
w/Lemon-Garlic Vinaigrette Drizzle
Prep Time: 15 min | Cook Time: 10 min | Serves: 4
Ingredients:
1 large eggplant
2 large tomatoes (on the vine or heirloom)
1 tablespoon fresh lemon juice
1 teaspoon of sea salt
1/2 cup of Feta
½ teaspoon black pepper
⅓ cup extra virgin olive oil
5 medium sized fresh basil leaves (chiffonade)
2 teaspoons of crushed garlic
½ teaspoon of balsamic vinegar
1 teaspoon honey
2 Tbsp of Croumbles (Tomato Basil or Lemon Herb)
Directions:
Preheat your BBQ Grill.
Cut the ends off eggplant and slice crossways into ¼-½ inch slices. With a marinade brush, brush olive oil on both sides of each sliced eggplant and lightly sprinkle some sea salt on one side, set aside.
Cut tomatoes crosswise into ¼-½ thick slices, set aside.
Whisk together the salt, pepper, honey, olive oil, balsamic vinegar and garlic in a small sauce pot over low-medium heat. Continue to whisk and bring to a very gentle boil and reduce heat to lowest setting. Add lemon juice and continue to whisk until well blended until a thicker drizzle is formed.
Place eggplant slices on grill for 3 minutes on one side and then 2 minutes on the other side.
When the eggplant is ready, remove it from the grill and layer eggplant slices in a circular pattern alternating with sliced tomatoes. Sprinkle with basil,feta and drizzle with the blended vinaigrette over the eggplant.
Top with your favorite Croumbles.
We are always looking for new ideas and recipe suggestions.
Please contact us: info@Croumbles.com
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