Roasted Eggplant With Harissa Potatoes And Tomatoes Food

ROASTED EGGPLANT WITH HARISSA POTATOES AND TOMATOES

Steps:

• Preheat oven to 420 degrees F.
• Peel eggplant and slice into 1/3 inch thick slices.
• Sprinkle with salt and let sit while you skin and cube the potatoes (about 1/2 inch cubes).
• Place a non-stick sheet or paper on a baking tray, pat eggplant slices dry and brush both sides of each slice with olive oil. Layer on baking tray and put in the oven for about 15 minutes. Watch them, they might take longer or shorter. They should not become mushy but just look and feel done and smell a little caramelized.
• In a skillet, heat 1 tablespoon olive oil, add potatoes and season with salt to taste.
• Fry potatoes until crisp and done, about 15 minutes.
• Stir together water, tomato paste and harissa, pour over potatoes and heat through.
• Remove skillet from heat.
• Chop the tomatoes into 1/2 inch cubes.
• Get eggplant slices out of the oven, divide on two plates.
• Top the eggplant slices with potatoes.
• Top potatoes with chopped tomatoes.
• Serve immediately.

ROASTED EGGPLANTS AND TOMATOES

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.

ROASTED EGGPLANT AND TOMATOES

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 WITH HARISSA POTATOES AND TOMATOES

Steps:

• Preheat oven to 420 degrees F.
• Peel eggplant and slice into 1/3 inch thick slices.
• Sprinkle with salt and let sit while you skin and cube the potatoes (about 1/2 inch cubes).
• Place a non-stick sheet or paper on a baking tray, pat eggplant slices dry and brush both sides of each slice with olive oil. Layer on baking tray and put in the oven for about 15 minutes. Watch them, they might take longer or shorter. They should not become mushy but just look and feel done and smell a little caramelized.
• In a skillet, heat 1 tablespoon olive oil, add potatoes and season with salt to taste.
• Fry potatoes until crisp and done, about 15 minutes.
• Stir together water, tomato paste and harissa, pour over potatoes and heat through.
• Remove skillet from heat.
• Chop the tomatoes into 1/2 inch cubes.
• Get eggplant slices out of the oven, divide on two plates.
• Top the eggplant slices with potatoes.
• Top potatoes with chopped tomatoes.
• Serve immediately.

BLACK LENTIL AND HARISSA-ROASTED VEGGIE BOWL

Steps:

• Preheat oven to 425°F. Bring a medium saucepan of salted water to a boil; add lentils. Adjust heat and simmer until just cooked through, 25-30 minutes. Drain lentils and transfer to a large bowl; let cool slightly.
• Meanwhile, whisk coriander, 3 Tbsp. oil, 1 Tbsp. harissa paste, 2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Arrange sweet potatoes and tomatoes on a rimmed baking sheet and drizzle with harissa oil (reserve bowl for dressing). Roast, tossing once, until sweet potatoes are tender and browned on some sides and tomatoes burst, 25-30 minutes.
• Whisk vinegar, honey, and remaining 1 Tbsp. harissa in reserved bowl. Stream in remaining 4 Tbsp. oil, whisking constantly until emulsified; season vinaigrette with salt.
• Add half of vinaigrette to lentils and toss to combine. Taste and season with salt and pepper. Divide among bowls. Top with roasted vegetables and cilantro. Drizzle with remaining vinaigrette.
• Do Ahead
• Lentils can be cooked 3 days ahead. Let cool; cover and chill.

SHEET PAN HARISSA SHRIMP WITH ROASTED ZUCCHINI AND EGGPLANT

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, toss together the zucchini, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, oregano, and red pepper flakes. Pour out onto the prepared baking sheet, and move to one side.
• Place the eggplant on the baking sheet, off to one side and drizzle with 1 tablespoon olive oil. Season with the remaining salt, pepper and za'atar if using. Roast until the zucchini and eggplant have begun to brown, about 15 minutes.
• In a large bowl, combine the shrimp, harissa and the remaining olive oil. Pour the shrimp onto the baking sheet, along with the veggies, off to one side. Return to the oven and roast for another 10 to 12 minutes.
• Sprinkle the shrimp with feta, and parsley. Serve with store-bought tzatziki and pita, if desired.