ROASTED EGGPLANT AND TOMATO TOWERS
This has a long cooking time, but is definitely worth the wait.
Provided by Ginger21
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 3h20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Arrange tomatoes, cut-side up, on a baking sheet. Whisk 1/4 cup olive oil, garlic, oregano, salt, and pepper together in a bowl; spoon over tomatoes.
- Bake tomatoes in the preheated oven until slightly shrunken, 3 to 4 hours.
- In the last hour of the tomatoes baking, thinly slice eggplant and sprinkle with salt; set aside until some of the water starts to bead on the slices, about 30 minutes. Rinse the salt off the eggplant and transfer to a bowl. Pour remaining 1/4 cup olive oil and sprinkle paprika over eggplant slices; toss with your hands to coat.
- Arrange eggplant slices in a single layer in a skillet over medium heat; cook until tender, 3 to 4 minutes.
- Alternate tomato slices and eggplant slices on serving plates creating 'towers.' Drizzle yogurt and honey over each 'tower'; top with almonds.
Nutrition Facts : Calories 424.5 calories, Carbohydrate 31.1 g, Cholesterol 1.8 mg, Fat 33 g, Fiber 8.8 g, Protein 7.4 g, SaturatedFat 4.5 g, Sodium 118.9 mg, Sugar 21.1 g
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
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.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 6 grams
ROASTED EGGPLANT AND TOMATO PIZZA
Make and share this Roasted Eggplant and Tomato Pizza recipe from Food.com.
Provided by ShortieNJ
Categories < 60 Mins
Time 35m
Yield 1 pie, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 450.
- arrange eggplant slices in single layer on greased baking tray.
- sprinkle eggplant slices with salt, bake until soft and golden (5 minutes per side).
- turn heat up to 515 and place pizza stone in oven.
- roll out pizza dough on cornmeal coated paddle, lightly coat with oil.
- sprinkle dough with mozzarella and arrange eggplant in a spoke pattern (leave edges bare).
- sprinkle with tomatoes and dot with pesto.
- bake 8-10 minutes.
Nutrition Facts : Calories 387.5, Fat 19.9, SaturatedFat 11.2, Cholesterol 66.4, Sodium 538.7, Carbohydrate 33.9, Fiber 18.9, Sugar 14.3, Protein 24.4
EGGPLANT MOZZARELLA TOWER
Culinary notes: Most eggplants produce a bitter tasting alkaloid. A method for removing this unwanted flavor is to sprinkle the slices with salt and let them rest in a colander for an hour. Afterwards. Rise the slices under cold water. Gently squeezing out the moisture pressing on the slices also collapses the eggplants air pockets reducing the absorption of oil during frying
Provided by amandabliedung
Categories Low Protein
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- For marinara, in a small saucepan over medium heat, warm oil and sauté onion for 4 mins or until translucent .Add garlic and sauté, stirring continually do not brown .Add tomatoes and herbs and season with salt and pepper. Cover and simmer for 10mins set aside.
- Season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. Next dip each slice in egg, then in the bread crumbs. Set aside.
- In large skillet heat vegetable oil over high heat until very hot. Sauté eggplant one slice at a time until golden brown.
- Places the cooked sliced on a baking sheet,.
- Top each with a tomato slices and sprinkle with mozzarella. Bake for 10mins until golden brown and cheese is melted.
- To serve stack three eggplant / tomato slices on each plate. Garnish with some basil spoon marinara around eggplant tower.
ROASTED EGGPLANT CAPRESE STACKS
Roasted Eggplant Caprese stacks are made of mozzarella, parmesan, tomatoes and eggplant, drizzled with balsamic vinegar, olive oil and basil.
Provided by David & Debbie Spivey
Categories Appetizer Main Course
Time 1h
Number Of Ingredients 9
Steps:
- Wash the eggplant, slice crosswise into ½-inch thick slices, and sprinkle the slices heavily with salt. Place in a strainer for 30 minutes.
- Rinse the eggplant well under cool water; place the slices onto a paper towel to blot dry.
- Place the baking sheet into the preheated 400 degree F.
- Brush a large baking sheet covered with aluminum foil with olive oil and place 8 slices of the eggplant in a single layer onto the baking sheet.
- Top the eggplant with a slice of tomato that fits it the best. The sizes will be a little different. You may need to cut some of the slices in half or quarter to fit the smaller eggplant slices. Top with a slice of mozzarella cheese and sprinkle with freshly grated parmesan cheese and dried oregano to taste.
- Bake for 20 to 25 minutes, or until cheese is bubbling and the eggplant is tender. During the last few minutes of roasting, turn on the broiler to brown the cheese on top, about 3 to 5 minutes.
- To serve, carefully stack two of the eggplant and tomato slices melted with cheese on top of one another. Drizzle with balsamic vinegar and garnish with fresh basil.
Nutrition Facts : Calories 192 kcal, Protein 14 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 240 mg, ServingSize 1 serving
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 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 STACKS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
- Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
- Rinse the eggplant under cold water and dry thoroughly with paper towels.
- Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
- Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
- Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
- Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.
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- Heat a large enameled cast-iron casserole. Using a fork, prick the eggplant in a few places. Add the eggplant to the casserole, cover and cook over moderately low heat, turning once, until charred on the outside and soft within, about 40 minutes.
- Transfer the eggplant to a colander set in the sink. Using a sharp knife, make a lengthwise slit in the eggplant; let drain for 10 minutes. Scrape the flesh into a bowl, discarding the skin and any hard seeds; mash to a puree and transfer to a large skillet.
- Using the side of a large knife, mash the garlic to a coarse paste with 1 teaspoon of salt. Add the paste to the skillet along with the tomatoes, olive oil, parsley, cilantro, paprika, cumin and cayenne. Cook over moderate heat, stirring occasionally, until all the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt and pepper. Serve warm or at room temperature.
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- 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, TOMATO AND BASIL PIZZA - CIAO CHOW BAMBINA
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Reviews 9Category DinnerCuisine ItalianEstimated Reading Time 3 mins
- Deliver eggplant, tomatoes, and any other veg you want to top your pizza with, to a large sheet pan.
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- Preheat the oven to 400°. Spread the oil on 2 baking sheets. Arrange the tomato slices in a single layer on 1 sheet and the eggplant slices on the other. Season the vegetables with salt and pepper and sprinkle with the herbs. Bake the vegetables for 30 minutes, then turn the slices and bake for 10 minutes longer, or until the eggplant is golden on both sides and the tomatoes are jamlike. Remove from the oven and reduce the heat to 350°.
- Using a spatula, transfer one-third of the tomatoes in an even layer to a 9-inch square baking dish. Cover them with half of the eggplant and one-third of the Monterey Jack. Repeat. Top with the remaining tomatoes and add any tomato juices from the baking sheet. Sprinkle with the remaining Monterey Jack and the Parmesan. Bake for 20 minutes, or until lightly golden. Cover the dish with foil and set aside for about 15 minutes before serving.
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