Eggplant Tomato Relish Food

EGGPLANT-TOMATO RELISH

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, stir together tomatoes, garlic cloves, cumin, and olive oil. Place eggplant on top of tomato mixture and roast until eggplant is very tender when pierced with a knife and tomato juices are thick, 30 to 40 minutes. Let cool. Transfer eggplant to a cutting board and halve lengthwise. Scrape out flesh with a spoon (discarding as many seeds as possible); roughly chop flesh. Place in a large bowl. Peel and chop garlic and add to bowl. Stir in tomato mixture and red onion. Season with salt and pepper.

EGGPLANT AND TOMATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
• Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
• Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
• Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

EGGPLANT TOMATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
• Bake for 10 to 15 minutes.

EGGPLANT TOMATO RELISH

Steps:

• In a colander placed over a bowl, mix eggplant, onion and salt. Let it drain for 1 hour.
• Wrap in a kitchen towel and squeeze over the sink to remove excess water. In a large saute pan over medium high heat, warm the olive oil.
• Add the eggplant-onion mix, garlic, sage, thyme and pepper and cook, stirring frequently for 2-3 minutes.
• Remove from heat and stir in the tomatoes.
• In another pot over medium high heat, bring the vinegar and honey to a boil. Keep hot.
• Fill jars almost to the top. Pour some of the honey mixture over the top. Seal and use good water bath canning techniques to can.

GRILLED EGGPLANT WITH FRESH RICOTTA AND GRILLED TOMATO-BASIL RELISH

Steps:

• Heat your grill to high.
• Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop.
• Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.
• Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes.
• Stir together the ricotta and parsley in a medium bowl and season with salt and pepper.
• Place the grilled eggplant on a large platter and top each slice with a heaping tablespoon of the ricotta and a heaping tablespoon of the tomato relish.

PASTA WITH EGGPLANT-TOMATO RELISH

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Stir in relish and reserved pasta water, then season with salt and pepper. Top with feta and serve warm or at room temperature.

GRILLED EGGPLANT AND TOMATO TARTINE

Steps:

• Place the eggplant slices on the wheat bread so that it is covered. On top place the tomato slices side by side. Cut the tartine in 4 equal triangles. Place the pieces on a plate. Sprinkle the grated Parmesan on top and then garnish with the sliced cucumber, lemons, and parsley and serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

EGGPLANT RELISH

Steps:

• Serving suggestion: Place the relish on toasted bread spread with sheep's milk ricotta cheese, and top with torn basil and parsley leave, then drizzle with extra-virgin olive oil.
• To make the relish: Place the eggplant in a strainer set over a large bowl. Sprinkle the eggplant with salt and let sit for 10 to 15 minutes to leech out the bitterness. Rinse quickly and pat dry.
• Heat a large skillet over medium heat. Add the oil, shallots, garlic, pinch of salt, and eggplant and cook for 10 to 15 minutes. Add the pine nuts, raisins, red wine vinegar, and sugar. Stir to combine.

ROASTED EGGPLANTS AND TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
• Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
• Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
• Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

EGGPLANT AND TOMATO PASTA

Steps:

• Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes.
• Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.
• Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.

ITALIAN EGGPLANT TOMATO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
• Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
• Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

EGGPLANT WITH TOMATOES

Steps:

• Preheat oven to 450 degrees.
• Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
• Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
• Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
• Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.

AUNTIE ANN'S EGGPLANT RELISH

Steps:

• In a Dutch oven, combine the vegetables, olives, garlic, tomato sauce, water, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Stir in the ketchup, vinegar, sugar if desired and hot pepper sauce. Cook, uncovered, about 5 minutes longer or until slightly thickened. Cool. Store in the refrigerator for up to 1 week.

STUFFED EGGPLANT WITH CHEESE AND TOMATOES

Steps:

• Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender.
• Drain eggplant and allow to cool enough to be handled.
• Preheat oven to 350F and line a baking sheet or pan with foil.
• Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes).
• Cut cooled eggplant in half lengthwise and remove the flesh.
• Chop up the flesh and add it to the pan with the onion-garlic-tomato mixture.
• Stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly.
• Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture.
• Bake for 20-25 minutes or until heated through and the eggplant starts to brown.
• Remove from the oven; top with hot tomato or pasta sauce and cheese.

GRILLED EGGPLANT WITH BALSAMIC VINEGAR RELISH

Steps:

• Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
• Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
• Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.

GRILLED EGGPLANT WITH FETA RELISH

Steps:

• In a small bowl, whisk vinaigrette and garlic powder until combined. Stir in feta, cucumber, tomato and onion. Refrigerate, covered, until serving., Brush eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until tender. Top eggplant with feta mixture. If desired, sprinkle with basil.

EGGPLANT RELISH

Steps:

• Prehaet oven to 375°F.
• In a nonreactive saucepan, combine raisins and vinegar. Bring to boiling; remove from heat, cover; set aside.
• With tip of knife, pierce eggplant in 5 or 6 places. Place on foil-lined baking pan. Roast for 1 to 1 1/2 hours or until eggplant is soft to touch and collapsing. Remove from oven; cool in baking sheet. When cool enough to handle, chop eggplant; set aside.
• Cook onion and pepper in hot oil 5 minutes, or until tender. Stir in jalapeno, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Cook and stir 3 minutes. Stir in raisin-vinegar mixture, eggplant, tomato and honey. Bring to simmer and cook 5 minutes; cool.
• Season with salt and pepper to taste.
• Cover and refrigerate overnight.
• To serve, let stand at room temperature 30 minutes. Stir in parsley.
• Serve with toasted baguetes slices.