I saw a version of this recipe the other day and decided to alter it a bit to include some of our favorite flavors like zucchini and red peppers. It would also be delicious with sun dried tomatoes, capers and feta instead of goat cheese for a Greek inspired dish.
Zucchini, Eggplant and Roasted Red Pepper Charlottes
6 large zucchini – slice 3 directly in half lengthwise, slice the other 3 in long strips lengthwise to layer into ramekins
1 eggplant – cut in half lengthwise
1 red pepper – cut in half with the seeds removed
1 yellow onion – diced
3 garlic cloves – minced
1 tablespoon chopped basil
1 tablespoon chopped parsley
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon red pepper flakes
4 oz goat cheese
salt and pepper
3 large eggs
1/2 cup half and half, or fat free half and half
Set oven to broil. Brush the zucchini strips with olive oil and line up on a baking dish in one layer. Season with salt and pepper. Broil for 4 minutes on one side, remove, flip and broil for another 2-3 minutes on the other side until tender. Remove and set aside. Reduce heat to 400. Toss eggplant, remaining zucchini and peppers with olive oil. Lay cut side down on a large baking dish and roast until tender, about 20 minutes. Meanwhile saute onion and garlic in a bit of olive oil until soft then let cool slightly. Whisk together half and half and eggs. Add fresh and dried herbs and generously season with salt and pepper. Add the slightly cooled onion and garlic, a bit at a time to not scramble the eggs. Remove vegetables from oven, place pepper in a bowl and cover with plastic wrap. Scoop the flesh out of the eggplant and zucchini and chop well to an almost minced consistency. Add to the egg mixture. Remove the plastic wrap from the pepper and slowly peel the skin off, leaving only the flesh. Chop well and add to the egg mixture. Line 6 ramekins with two zucchini strips each diagonally. Fill each ramekin about 1/3 of the way up with the egg mixture. Dot with the goat cheese, evenly distributing amongst all the ramekins. Top each with the remaining mixture. Bake at 400 degrees until set, about 20-30 minutes. Remove from the oven and let cool for at least 10 minutes so you can invert each ramekin keeping the shape. When ready to serve slowly run your knife along the inside of each ramekin and turn over on to your serving dish. Tap the top to make sure the charlotte unmolds. Sprinkle with a bit of extra parsley for garnish and serve.
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