ROASTED EGGPLANT AND TOMATOES
Also known as baigan chokah, this dish is often eaten with simple whole-grain flatbreads, such as chapatis, or rice. It can also be served as part of a meal in small, individual bowls. This recipe is courtesy of Madhur Jaffrey.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h10m
Yield Makes 1 1/4 cups
Number Of Ingredients 9
Steps:
- Preheat broiler, with rack in top third of oven. Line a rimmed baking sheet with foil. Use a fork to prick eggplants all over; prick tomatoes in a few places. Place both vegetables on prepared sheet and broil, turning occasionally, until charred all over and very soft, 15 to 20 minutes for tomatoes and slim eggplants, up to 40 minutes for larger eggplants. Remove as done and place in a sieve set over a bowl; let cool.
- When cool enough to handle, peel eggplants and tomatoes. Remove and chop pulp finely; place in a bowl. Add chiles, shallot, mint, cilantro, lime juice, and 2 teaspoons mustard oil; season with salt and pepper. Mix and taste for balance of seasonings, adjusting as necessary. Refrigerate until ready to serve, or up to 2 days.
- Put chokah in a serving bowl; drizzle remaining 1 teaspoon mustard oil over top. Serve cold or room temperature.
ROASTED EGGPLANT AND TOMATO SANDWICHES
When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Sprinkle eggplant with 2 teaspoons salt, and place in a colander set over a bowl. Let stand 30 minutes. Rinse and pat dry.
- Arrange eggplant in a single layer on a rimmed baking sheet. Brush both sides with 1/4 cup oil. Toss tomatoes with remaining tablespoon oil, season with salt and pepper, and add to sheet. Sprinkle with capers. Roast, flipping eggplant halfway through, until eggplant is golden brown and very tender and tomatoes have burst, 30 to 35 minutes.
- Brush rolls with oil from pan. Divide vegetables among rolls and top with cheese.
Nutrition Facts : Calories 299 g, Fat 14 g, Fiber 5 g, Protein 7 g, SaturatedFat 2 g
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
GRILLED EGGPLANT STACKS WITH GOAT CHEESE, TOMATO AND BASIL SAUCE
A great summertime dish, this is an incredibly delicious recipe. I like to serve these eggplant stacks with grilled steak or chicken but these tasty stacks are good enough all on their own. The combination of the basil oil drizzled on the layers of eggplant with the goat cheese and tomato work so well together. You can't go wrong if you want to use feta instead of the goat cheese, I made a few with each and they are both equally delicious. If you are entertaining, these are a perfect choice to make ahead of time and than bake when you are ready to serve and they make a beautiful presentation!
Provided by Everything Tasty Ki
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Cut the eggplant into ½" thick rounds. Lightly season them with salt on both sides and let sit on a paper towel for 30 minutes to let water to come out of the eggplant.
- Brush or drizzle olive oil on top of each slice and grill them for 2 -3 minutes each side until cooked.
- Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice, and 1 teaspoon salt in a food processor or blender until smooth.
- Cut the tomatoes crosswise to 1/4" thick rounds.
- On an oiled baking pan or using parchment paper, arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle the cheese crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, cheese and tomato rounds and top with the rest of the crumbled feta. Make as many layers as you can. Usually, 1 large eggplant will make 4, 3 layer stacks.
- Bake for approximately 20-25 minutes until the tomatoes are wilted and the cheese is soft and melted.
- Enjoy!
GRILLED EGGPLANT STACKS WITH TOMATO AND FETA
Categories Tomato Vegetarian Quick & Easy Feta Basil Eggplant Summer Grill/Barbecue Gourmet
Yield Makes 4 light-lunch or first-course servings
Number Of Ingredients 6
Steps:
- Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped. Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Gather together sides of towel or filter and press gently on it to extract more oil. (You will have a generous 1/3 cup oil.) Reserve 1 tablespoon basil oil separately for serving. Scrape basil solids into a small bowl and reserve.
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
- While grill heats, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise rounds from each, starting from cut end. Reserve remaining eggplant for another use. Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, reserving remaining tomato for another use.
- Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill on a lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, lightly brushing eggplant with more basil oil occasionally if it looks dry, until eggplant is very tender, 6 to 10 minutes. (Leave gas grill on.)
- Make stacks:
- On baking pan, arrange 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of reserved basil solids, then top each with 1 of 4 largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. Make another layer with medium-size eggplant rounds, basil solids, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.
- Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes. Transfer stacks to 4 plates and drizzle plates with reserved basil oil.
- Grilling Procedure
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
- Hot: When you can hold your hand there for 1 to 2 seconds
- Medium-hot: 3 to 4 seconds
- Low: 5 to 6 seconds
- If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA
Provided by Sara Foster
Categories Herb Tomato Side Roast Vegetarian Low Cal High Fiber Feta Eggplant Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
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.
More about "roasted eggplant and tomato stacks food"
ROASTED EGGPLANT AND TOMATO SAUCE STACKS - DIETHOOD
From diethood.com
4.8/5 (5)Total Time 45 minsCategory DinnerCalories 166 per serving
- Arrange eggplant slices on the prepared baking sheet and sprinkle each slice with salt; let stand 20 minutes.
- Using paper towels, wipe off the moisture from each slice and bake for 10 to 12 minutes, or until browned on top.
ROASTED EGGPLANT TOMATO STACKS • HEALTHY MIDWESTERN GIRL
From healthymidwesterngirl.com
- Chop about 1/4 inch off the narrow end of the garlic bulb to expose the bottoms of the cloves, and peel off the papery outer skin. Set aside.
- Slice the eggplant into 12, 1/2-inch slices (see notes). Season each side with sea salt and freshly ground pepper. Spread out evenly over one of the baking sheets. Place the garlic head, chopped side down, on the same baking sheet. Place into the oven, and roast at 400 degrees for 20 minutes.
- Prepare the tomatoes the same way you did the eggplant (see notes). Place the seasoned tomato slices on the second baking sheet.
ROASTED EGGPLANT CAPRESE STACKS {A MEATLESS MONDAY …
From themountainkitchen.com
ROASTED EGGPLANT AND TOMATOES WITH PARMESAN …
From thespruceeats.com
EGGPLANT AND TOMATO STACKS - SPRINKLES AND SAUCE
From sprinklesandsauce.com
EGGPLANT STACK APPETIZER RECIPE - FOOD NEWS
From foodnewsnews.com
GRILLED EGGPLANT & TOMATO STACKS RECIPE | EATINGWELL
From eatingwell.com
BEST EGGPLANT PARM STACKS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
ROASTED EGGPLANT PARMESAN (PARMIGIANO) STACKS - THE GENETIC CHEF
From thegeneticchef.com
EGGPLANT-TOMATO STACKS W/ VEGAN RICOTTA | PALEOVEGANISTA
From paleoveganista.com
BAKED EGGPLANT STACKS WITH ROASTED-TOMATO SAUCE RECIPE
From myrecipes.com
ROASTED EGGPLANT PARMESAN STACKS - BOWL OF DELICIOUS
From bowlofdelicious.com
ROASTED TOMATO EGGPLANT SIDE DISH - LIVE AND TASTE
From liveandtaste.com
ROASTED EGGPLANT AND TOMATO STACKS | RECIPE | FOOD NETWORK …
From pinterest.com
ROASTED EGGPLANT AND RICOTTA STACKS WITH A CREAMY …
From eatdrinkplayla.com
ROASTED GREEN TOMATOES AND EGGPLANT STACKS - THE DAILY MEAL
From thedailymeal.com
EGGPLANT TOMATO STACKS - JAMIE GELLER
From jamiegeller.com
TOMATO EGGPLANT STACKS | THE GOOD EATS COMPANY
From thegoodeatsco.com
ROASTED EGGPLANT WITH TOMATOES: A 50 MINUTE RECIPE
From inventyourrecipe.com
HEIRLOOM TOMATO & GRILLED EGGPLANT STACKS - THE GOOD HEARTED …
From thegoodheartedwoman.com
ROASTED EGGPLANT STACKS - JAMIE GELLER
From jamiegeller.com
EGGPLANT, TOMATO AND MOZZARELLA STACKS - MARILENA'S KITCHEN
From marilenaskitchen.com
ROASTED EGGPLANT AND TOMATOES WITH YOGURT DIP - FOOD DOLLS
From fooddolls.com
ROASTED EGGPLANT AND TOMATO STACKS FOOD FAMILIES.COM
From families.com
STANFORD DINING - ROASTED EGGPLANT AND TOMATO STACK
From frontend.myfitnesspal.com
ROAST EGGPLANT WITH TOMATOES - ITALIAN FOOD BOSS
From italianfoodboss.com
EGGPLANT STACKS WITH TOMATO AND MOZZARELLA | READY SET EAT
From readyseteat.ca
EGGPLANT & TOMATO STACKS | WILLIAMS SONOMA
From williams-sonoma.com
ROASTED EGGPLANT GYROS WITH WATERMELON RIND PICKLES
From forksoverknives.com
ROASTED EGGPLANT, TOMATO, AND FETA CHEESE STACKS
From cleaneatingveggiegirl.com
EGGPLANT STACKS: WHEN YOU CRAVE A STUNNING DINNER - FOODJOYA
From foodjoya.com
ROASTED EGGPLANT PARM STACKS WITH HOT HONEY ON TOP | RACHAEL RAY
From rachaelrayshow.com
STACKED EGGPLANT WITH ROAST TOMATO FETA AND PESTO - THE BEAUTY …
From thebeautyfoodie.com
ROASTED CABBAGE, EGGPLANT AND TOMATO STACKS - CRAFTY COOKING …
From craftycookingbyanna.com
MEMPHIS FOOD GUY BLOG: ROASTED EGGPLANT AND TOMATO STACKS
From memphisfoodguy.blogspot.com
ROASTED EGGPLANT AND TOMATO STACKS | PUNCHFORK
From punchfork.com
BAKED BABY EGGPLANT STACK WITH TOMATO SAUCE & PARMESAN CHEESE
From doublediamondacres.com
ROASTED EGGPLANT AND TOMATO STACKS | EATING OUR WORDS
From houstonpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love