ROASTED EGGPLANTS AND TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 345 calorie, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 220 milligrams, Carbohydrate 37 grams, Fiber 16 grams, Protein 7 grams, Sugar 14 grams
ROASTED EGGPLANT AND TOMATO SALAD
Note: When made a day or even several hours ahead, the parsley will lose some of its bright green color. If you prefer, you can gently stir in the parsley at serving time.
Provided by swmdecoy-spam
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Arrange rack at center position and preheat oven to 450 degrees. Oil a large, heavy baking sheet generously with olive oil.
- Cut each eggplant into 1-inch cubes and place them on baking sheet. Drizzle with 1/2 cup olive oil, then toss to coat all the eggplant well. Spread diced eggplant in a single layer in pan and season with 1 teaspoon salt. Roast, stirring every 5 minutes, until golden and tender, about 15 minutes. Watch carefully so that eggplant does not overcook. Remove and cool 10 minutes. Transfer to large non-reactive mixing bowl and add tomatoes, onion and garlic.
- Whisk lemon juice with cumin, paprika and cayenne pepper in a small bowl. Pour mixture over eggplant and tomatoes, and toss very gently, taking care to keep eggplant intact.
- Add parsley to bowl with eggplant. Mix gently. Taste and season with more salt, and a squeeze or two more of lemon juice if desired. (This salad actually tastes better when prepared 3 to 4 hours ahead so that the flavors can meld. It can be prepared a day in advance. Refrigerate and bring to room temperature 30 minutes before serving when making ahead.).
- Spoon salad into a serving bowl or onto a platter. Makes 4 to 6 servings.
ROASTED EGGPLANT AND GARLIC SALAD WITH TOMATOES
Categories Salad Garlic Tomato Side Roast Wheat/Gluten-Free Eggplant Summer Healthy Potluck Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Place eggplant in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.
- Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) per serving: calories, 115; total fat, 7 g; saturated fat, 1 g; cholesterol, 0
ROASTED EGGPLANT WITH GARLIC AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
ROASTED EGGPLANT SALAD WITH SOY, SESAME AND CHARRED PEPPERS
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h45m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Pour the olive oil into a baking sheet and top with a single layer of eggplant slices. Turn to coat both sides with the oil and sprinkle liberally with salt. Place in the center of the oven and roast until completely tender, 20 to 25 minutes. Remove and arrange in a single layer on a serving platter.
- Place the peppers directly on the burners of a gas range or grill and char on all sides, rotating with a pair of tongs. Remove from the heat and place them in the refrigerator to cool, 10 minutes. Use a paper towel to wipe off the charred skin. Remove the seeds and slice the pepper flesh into thin strips. Arrange over the top of the eggplant.
- Whisk together the soy, ginger, sesame oil, vinegar and garlic in a medium bowl. Taste for seasoning. Sprinkle the vinaigrette over the eggplant and peppers and top with the sesame seeds.
EGGPLANT AND TOMATO PANZANELLA: BREAD SALAD
This is one of my favorite summertime sidedishes. Tossing the salad while the eggplant is still warm softens the mozzarella and really brings the whole dish together
Provided by Allybee Z
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Toss bread cubes with garlic, olive oil, butter, and salt and pepper. Cook in preheated oven for ten minutes or until lightly brown and crispy. set aside to cool slightly.
- Toss eggplant with olive oil, melted butter, and salt and pepper to taste.
- Roast in preheated oven for 20 minutes or until tender and golden brown.
- To make viniagrette: combine balsamic vinegar, salt, pepper, and olive oil.
- To prepare salad: combine tomatoes, eggplant, bread, and mozzarella. Toss with vinaigrette and garnish with herbs.
Nutrition Facts : Calories 633.4, Fat 37.7, SaturatedFat 12.5, Cholesterol 45.3, Sodium 736.4, Carbohydrate 63.8, Fiber 13.5, Sugar 20.8, Protein 15.5
ROASTED EGGPLANT AND TOMATO SALAD WITH BASIL
Make and share this Roasted Eggplant and Tomato Salad With Basil recipe from Food.com.
Provided by Phil Franco
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Slice eggplant crosswise into 1/4 inch slices; cut cherry tomatoes in half.
- Place tomatoes and eggplant slices on nonstick baking sheet. Season with salt and olive oil (reserving 1/3 of the oil for the dressing) turning tomatoes and eggplant to coat evenly.
- Roast until soft and slightly brown for approximately 15 minutes, turning eggplant once.
- Remove from oven, cool, and cut eggplant in quarters. Toss gently with remaining olive oil, basil leaves and salt and pepper to taste.
Nutrition Facts : Calories 137, Fat 9.5, SaturatedFat 1.3, Sodium 7.6, Carbohydrate 13.4, Fiber 7.1, Sugar 6.2, Protein 2.5
EGGPLANT SALAD WITH DILL AND GARLIC
Steps:
- In several large colanders set over bowls, toss eggplant cubes with salt. Let stand 1 hour to drain.
- Meanwhile, using tongs or long-handled fork, hold peppers over open flame, turning until blackened on all sides, 2 to 3 minutes. (Alternatively, on rack of broiler pan under preheated broiler about 2 inches from heat, broil peppers, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer to large bowl, cover tightly with plastic wrap, and let stand 15 minutes. Peel, seed, and dice.
- Rinse eggplant under cold water and blot dry with paper towels. In large heavy skillet over moderately high heat, heat 3 tablespoons olive oil until hot but not smoking. Working in 3 batches and using 3 tablespoons oil for each batch, sauté eggplant and garlic until tender, about 5 minutes. Drain on paper towels.
- Transfer eggplant and garlic to large bowl. Add peppers, dill, vinegar, and sugar and toss to combine. Chill overnight. Serve cold or at room temperature, accompanied by matzoh.
EGGPLANT SALAD WITH SAUTEED ONIONS, GARLIC AND TOMATOES
This appetizer can be made under the broiler or grilled. It can be called a salad, a spread, or a even a dip. Serve with challah, good quality flat bread, or rice. It is best served hot or warm.
Provided by threeovens
Categories Southwest Asia (middle East)
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 232.7, Fat 14.4, SaturatedFat 2.5, Cholesterol 93.2, Sodium 107.8, Carbohydrate 22.6, Fiber 9.9, Sugar 9.2, Protein 7.1
ROASTED TOMATOES WITH GARLIC
Delicious side dish with pasta or throw it on your salad for a perfect addition.
Provided by Jodi
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
- Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
- Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg
ROASTED JAPANESE EGGPLANT WITH CRUSHED TOMATO, PECORINO AND THYME
This roasted eggplant was adapted from a recipe from the Phoenix chef Chris Bianco, who regularly showcases Arizona eggplant as an antipasto at his restaurants Pizzeria Bianco and Tratto. But it works just as well with thick sliced conventional eggplant, and tomato sauce or sweet peppers substituted for the heirloom tomato. The succulent roasted eggplant comes together with the comforting flavors of the thyme, garlic and tomato. Serve as a side, or pair with polenta or fresh bread to round out a main course.
Provided by Brett Anderson
Categories dinner, lunch, vegetables, appetizer, main course
Time 50m
Yield 4 servings as an antipasto, or 2 as a main dish
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees.
- Peel the eggplant and place in a roasting pan or dish. Coat eggplant with 2 tablespoons olive oil, and season well with salt and pepper. Roast until tender and light golden brown, about 25 to 30 minutes.
- While the eggplant cooks, hand-crush the tomato in a medium bowl and add garlic, 1/2 teaspoon salt, remaining olive oil and thyme sprigs. Stir to combine.
- When eggplant is tender and light golden brown, add tomato mixture to the roasting pan, and roast for another 10 minutes.
- Scatter with pecorino and roast for about 5 minutes until cheese is melted.
- Transfer to a serving dish, including the pan drippings, and serve hot.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 18 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1417 milligrams, Sugar 20 grams
EGGPLANT, SQUASH AND TOMATO WITH ROASTED GARLIC VINAIGRETTE
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Place unpeeled garlic cloves in small baking dish. Drizzle garlic with olive oil and toss to coat. Roast garlic until very tender, about 25 minutes. Cool. Peel garlic and mince. Transfer to small bowl. Mix in balsamic vinegar. Gradually mix in 1/3 cup olive oil. Set dressing aside.
- Preheat broiler. Arrange eggplant slices in single layer on broiler pan. Brush both sides with olive oil. Sprinkle with salt and pepper. Broil until beginning to brown, about 4 minutes per side. Arrange squash slices in single layer on broiler pan. Brush tops of squash with olive oil; season with salt and pepper. Broil until tops begin to brown, about 4 minutes.
- Alternate eggplant and squash slices around edge of serving platter, overlapping slightly. Arrange tomato slices in center of platter. Sprinkle tomatoes with salt and pepper. Drizzle dressing over salad. (Salad can be prepared 2 hours ahead. Cover and let stand at room temperature.) Sprinkle salad with chopped fresh basil and serve.
PAN-FRIED EGGPLANT SALAD WITH TOMATOES
One of my favorite eggplant dishes - eggplant is roasted in the oven and then combined with tomatoes and capers in a salad. It is important to let the eggplants sit for 1 hour. Otherwise they soak up too much oil while frying and get greasy.
Provided by Afiyet_olson
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 6
Steps:
- Lay out eggplant pieces on a baking sheet, sprinkle generously with salt and set aside for 1 hour. Wipe off salt with a paper towel and pat eggplant dry.
- Heat 2 tablespoons olive oil in a large skillet and place eggplant pieces in 1 layer into the skillet in batches. Pan-fry, individually turning the pieces with a fork, until eggplant is cooked through, 10 to 15 minutes. Repeat with remaining eggplant pieces. Allow to cool, about 20 minutes.
- Combine remaining 2 tablespoons olive oil, vinegar, and pepper in a small bowl. Mix capers into the dressing.
- Mix eggplants, cherry tomatoes, and dressing in a bowl.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 16.7 g, Fat 14.2 g, Fiber 8.6 g, Protein 3 g, SaturatedFat 2 g, Sodium 113.7 mg, Sugar 5.3 g
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