Eggplant And Tomato Toasts Recipes

EGGPLANT AND TOMATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
• Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
• Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
• Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

ROASTED TOMATO AND EGGPLANT GRATIN

Steps:

• For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil.
• For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined.
• Put the scooped-out eggplants in a baking dish. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time.
• Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste.

TOMATO EGGPLANT BAKE

Steps:

• Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

BURNT EGGPLANT BUTTER ON TOMATO TOASTS

Steps:

• You need to blacken and cook the eggplant until it collapses, as you would for baba ganoush. The best result comes from doing this over the smoldering coals of a barbecue, but you can also do it over an open flame if you have a gas stove: set the eggplant directly over a medium flame and keep turning it with your tongs every 5 minutes-it should take about 10-15 minutes. Alternatively, you can roast it in a 425°F oven or under a hot broiler for about 20 minutes, turning occasionally.
• When the eggplant is charred on the outside and really soft inside, set it aside on a plate until it is just cool enough to handle. Pour off the liquid that will have come out of the eggplant into a bowl, then use your fingers to peel off the skin - don't worry if some of it doesn't come off, it will only add to the flavor. Add the eggplant flesh to the bowl containing the liquid and mash with a fork. While it is still warm, whisk in the butter with the fork and add some salt and pepper, then taste - it should be well seasoned and taste of comfort, like baba ganoush's Ukrainian third cousin.
• Grill your slices of bread on a griddle pan (or toast them), then rub first with the garlic, followed by the tomatoes - as you would for Spanish pan con tomate. Now spoon some of the eggplant butter on top. Garnish with some finely chopped soft herbs, if you like, and serve.
• If there is any eggplant butter leftover, it will keep for up to a week in the fridge.

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.

ITALIAN EGGPLANT TOMATO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
• Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
• Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

EGGPLANT AND TOMATO CONFIT

Steps:

• Roast the eggplant, allow to cool and cut into 1-inch dice.
• Heat the olive oil over medium heat in a large, heavy nonstick skillet and add the onions. Cook stirring, until they soften, about 5 minutes. Add the garlic and stir together for another minute, until the garlic begins to smell fragrant. Stir in the tomatoes, eggplant, sugar, anchovies, thyme, basil sprig (but not the slivered basil), salt, and pepper. Stir together and bring to a simmer. Turn the heat to very low, cover, and cook, stirring from time to time, for 1 to 1 1/2 hours, until the mixture has cooked down to a thick, fragrant mixture. Pull out the basil sprig. Taste and adjust seasonings. Sprinkle the slivered basil over the top. Serve hot or at room temperature, as a starter, a side dish, or as a topping for polenta, rice, bruschetta or pasta.

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.

TOMATO EGGPLANT SPREAD AND PARMESAN TOASTS

Steps:

• Make Parmesan toasts:
• Preheat oven to 325° F.
• On a large baking sheet arrange bread slices in one layer and lightly brush both sides of each slice with oil. Toast slices in middle of oven 15 minutes and turn over. Sprinkle slices with Parmesan and toast 15 minutes, or until golden. Transfer toasts to a rack and cool. Toasts may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
• In a large heavy skillet toast pine nuts in 3 tablespoons oil over moderate heat until golden and with a slotted spoon transfer to a small bowl. In oil remaining in skillet sauté eggplant, onion, minced garlic, and salt to taste over moderately high heat, stirring, until eggplant begins to brown. Cook mixture, covered, over moderate heat, stirring occasionally, until eggplant is tender, about 10 minutes, and transfer to a bowl. Cool mixture.
• Into eggplant mixture stir garlic paste, tomatoes, basil, parsley, lemon juice, sugar, remaining 3 tablespoons oil, and salt and pepper to taste. Spread may be made 2 days ahead and chilled, covered. Keep toasted pine nuts in a sealable plastic bag at room temperature. Bring spread to room temperature before serving.
• Just before serving, stir pine nuts into spread. Serve spread with toasts.

EGGPLANT AND TOMATO TOASTS

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 375° F. Place the eggplant on a baking sheet and pierce the skin with a fork two or three times to allow steam to escape. Bake 60 minutes or until soft. Let cool slightly. 2 Remove the eggplant from the oven. Let cool a little, then remove the eggplant stem and cut the eggplant in half lengthwise. Place it in a colander to drain and cool completely. 3 Scoop out the eggplant flesh and discard the skin. Mash it to a paste with a fork or masher or puree it in a food processor. Add salt and pepper to taste.4 Combine the tomato with the basil and oil, and add a little salt and pepper. 5 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler. Toast the bread on one side until golden brown, about 2 minutes. Turn the bread and toast the other side, about 2 minutes. Rub the slices with the garlic. Spread the toast with the eggplant puree. Top with the chopped tomato mixture and the ricotta salata. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

EGGPLANT AND TOMATO BAKE

Steps:

• Cut the eggplants into 1/4 inch slices, lightly salt. Let sit for 30 minutes to release the bitter taste.
• In the meantime, in a large skillet, saute your garlic and onions in the olive oil over low heat.
• This step took a long time, I spent about 35 minutes doing the above step. When the onion/garlic combo are golden and soft then its ready.
• Add the herbs, tomato puree, water, salt and pepper to the onion/garlic mixture.
• Simmer for 10 minutes.
• Rinse the eggplant with water and then steam. The recipe didn't say how long to steam so I did it for about 15-20 minutes.
• Then preheat your oven to 350'F. Grease a 9x13x2 inch casserole dish. I used spray oil.
• Spread 3 tablespoons of the tomato puree onto the bottom of the oiled pan. It doesn't seem like much, but its good enough.
• Layer 1/3 of the steamed eggplant, 1/3 of the tomato puree, and 1/3 of the yogurt. Repeat the layers and end with eggplant and then tomato puree.
• Cover the pan with foil and bake for 30 minutes.
• Then, uncover and sprinkle with the bread crumbs and cheese.
• Bake an additional 25 minutes or until golden and bubbly.
• Bon Appetit!

EGGPLANT AND TOMATO TOASTS

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 375° F. Place the eggplant on a baking sheet and pierce the skin with a fork two or three times to allow steam to escape. Bake 60 minutes or until soft. Let cool slightly. 2 Remove the eggplant from the oven. Let cool a little, then remove the eggplant stem and cut the eggplant in half lengthwise. Place it in a colander to drain and cool completely. 3 Scoop out the eggplant flesh and discard the skin. Mash it to a paste with a fork or masher or puree it in a food processor. Add salt and pepper to taste.4 Combine the tomato with the basil and oil, and add a little salt and pepper. 5 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler. Toast the bread on one side until golden brown, about 2 minutes. Turn the bread and toast the other side, about 2 minutes. Rub the slices with the garlic. Spread the toast with the eggplant puree. Top with the chopped tomato mixture and the ricotta salata. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

EGGPLANT-TOMATO RELISH

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, stir together tomatoes, garlic cloves, cumin, and olive oil. Place eggplant on top of tomato mixture and roast until eggplant is very tender when pierced with a knife and tomato juices are thick, 30 to 40 minutes. Let cool. Transfer eggplant to a cutting board and halve lengthwise. Scrape out flesh with a spoon (discarding as many seeds as possible); roughly chop flesh. Place in a large bowl. Peel and chop garlic and add to bowl. Stir in tomato mixture and red onion. Season with salt and pepper.