Herbed Eggplant With Tomatoes Onion And Garlic Food

GARLIC AND HERB EGGPLANT

Steps:

• Toss the eggplant in a large colander with a generous sprinkle of salt. Set the colander over a bowl to drain and top with a second bowl filled with water or a few heavy cans to press the liquid out of the eggplant. Set aside for at least 1 hour or up to 3 hours.
• Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels.
• Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the pepper flakes and cook, stirring occasionally until tender and lightly browned, about 7 minutes. Add half of the garlic and continue to cook until the garlic is soft, about 1 minute. Remove from the skillet to a bowl. Repeat with the remaining oil, eggplant, crushed red pepper and garlic. Off the heat, add the reserved eggplant back to the skillet, stir in the parsley and mint and season with salt and pepper.

EASY GREEK-STYLE EGGPLANT RECIPE

Steps:

• Heat oven to 400 degrees F.
• Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
• In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
• Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
• Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
• Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
• When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

TOMATO AND EGGPLANT TIAN

Steps:

• Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
• In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
• Rub a small flameproof baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.

GARLIC AND HERB TOMATOES

Steps:

• Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

BRAISED EGGPLANT WITH ONION AND TOMATO

Steps:

• Preheat oven to 400°F.
• Halve eggplants lengthwise and score flesh 1/2 inch deep in a crosshatch pattern to make 1-inch squares (do not cut through skin). Arrange eggplant halves, cut sides up, in a large roasting pan and season with salt.
• Cook onions in 3 tablespoons oil in a large nonstick skillet over moderate heat, stirring occasionally, until softened, about 10 minutes. Remove skillet from heat and stir in tomatoes, parsley, basil, lemon juice, 2 teaspoons sugar, and salt.
• Divide topping among eggplant halves, mounding in centers. Stir together water, remaining 1/4 cup oil, and remaining tablespoon sugar until sugar is dissolved, then add to roasting pan. Cover pan tightly with foil and bake in middle of oven, basting eggplants every 15 minutes with cooking liquid, 45 minutes. Uncover and bake until eggplants are tender (they will collapse and flatten slightly) and cooking liquid is reduced and beginning to caramelize, about 40 minutes more. Serve hot or at room temperature, drizzled with pan juices.

HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA

Steps:

• Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.

EGGPLANT SALAD WITH SAUTEED ONIONS, GARLIC AND TOMATOES

Steps:

• Preheat broiler or heat the grill to medium.
• With a fork, prick the eggplants 4 or 5 times, rather deeply.
• Broil or grill them, turning several times, until very tender, about 20 minutes (when they are done, they will look collapsed and the skin will be black).
• Meanwhile, prepare the tomatoes by cutting an "X" in the bottom of each, then blanching in boiling water about 30 seconds (this will allow you to easily remove the skins); transfer to an ice water bath.
• Remover almost immediately and pull off skins; halve the tomatoes, squeeze out the juice and seeds, then chop (you should have about 1 1/4 cups).
• Remove the eggplants from the broiler or grill, cut in half lengthwise, then scoop out the pulp; chop fine (you should have about 1 1/2 cups).
• Saute the onion in oil over medium heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes.
• Add garlic, stir in turmeric, then the tomatoes; season with salt and pepper.
• Cook until thick, stirring often, about 7 minutes.
• Add eggplants, reduce heat and cook, stirring often, about 5 minutes; if you like stir in the tomato paste, then adjust seasonings.
• Serve, hot or warm, in a shallow bowl, with garnishes, as desired.

SAUTEED EGGPLANT WITH TOMATOES AND BALSAMIC VINEGAR

Steps:

• Place the eggplant in a large, wide bowl. Pour in the water, add 1/4 c salt, and stir together. Cover with a plate and place a weight, such as a can of tomatoes, on top of the plate to keep the eggplant submerged. Soak the eggplant in the salted water for 1-2 hours. Drain and pat dry.
• Heat the oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, abut 5 minutes. Stir in the garlic and cook for 30 seconds to a minute, until fragrant.
• Add the eggplant and turn the heat to medium-high. Cook, stirring often, until the eggplant is browned and just about tender, about 10 minutes. Season with salt and pepper.
• Add the balsamic vinegar and stir for a minute, then add the tomatoes. When the tomatoes begin to cook quickly, reduce the heat to medium. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down a bit. Cover the pan, reduce the heat to medium-low, and continue to cook for another 5 to 10 minutes, until the eggplant is very tender and the mixture is thick. Taste and adjust seasonings. Stir in the basil.
• Transfer to a serving dish. Cool slightly and serve. This is excellent at room temperature.