Grilled Eggplant And Tomato Tartine Food

ROASTED TOMATO AND EGGPLANT TARTINE

Steps:

• For the tomatoes: Preheat oven to 300 degrees. In a wide, shallow bowl, toss tomato slices with olive oil, garlic and thyme. Spread on a baking sheet. Roast 20 minutes. Remove from heat and set aside.
• For the tapenade: Place olives and capers in blender or food processor and chop coarsely. With the motor running, slowly drizzle in olive oil. Puree until smooth; set aside.
• For assembly: Prepare grill for cooking or heat ridged grill pan over moderately high heat. Brush both sides of eggplant slices with olive oil, and season with salt and pepper to taste. Grill, turning as necessary, until slightly charred and soft, about 3 to 4 minutes a side.
• Preheat a broiler. Spread thin layer of goat cheese on each slice of bread. Top each with an equal portion of eggplant, tapenade and roasted tomatoes. Sprinkle with grated Pecorino. Broil until cheese is melted and tartine is piping hot, about 5 minutes.

GRILLED EGGPLANT (AUBERGINE) AND TOMATO TARTINE

Steps:

• Place grilled eggplant on bread to cover it.
• Top with tomato slices, arranged side by side.
• Cut tartine into 4 equal triangles and transfer to serving plate.
• Sprinkle with Parmesan.
• Garnish with remaining ingredients.

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.

GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL

Steps:

• Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.
• Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter.
• Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature.

GRILLED EGGPLANT WITH RICOTTA AND TOMATO

Steps:

• Heat the grill to high.
• Brush the eggplant slices with some of the oil.
• Grill the eggplant slices on both sides until brown, then place them in the bottom of a lightly greased, small shallow baking pan that will fit under the grill, and set aside.
• Over a medium heat, add the rest of the oil to a small sauté pan (preferably non-stick), add the cherry tomatoes and garlic and sauté for a couple of minutes, stirring occasionally, until the tomatoes begin to soften.
• While still stirring, add the capers and leave the pan over the heat for an additional minute.
• Remove the pan from the heat.
• Cover the eggplant slices with the tomato, garlic and capers, season to taste and spoon the ricotta over the tomatoes. (The amount of ricotta included in the ingredients may not completely cover the tomatoes; if you want to cover the tomatoes, use more ricotta.).
• Place the baking pan under the grill until the ricotta starts to bubble.
• Scatter the basil leaves over the top and serve.

PENNE WITH GRILLED TOMATOES AND EGGPLANT

Steps:

• Prepare barbecue (medium heat). Spray both sides of eggplant slices and tomato halves with olive oil spray. Sprinkle with salt and pepper. Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. Cool.
• Cut eggplant into 1/2-inch-wide strips. Cut tomatoes into 1-inch pieces.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta. Return pasta to same pot.
• Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend. Stir in grated cheese. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be prepared 2 hours ahead.)

GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA

Steps:

• Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
• Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.