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
GLUTEN FREE: ROASTED EGGPLANT AND TOMATO
This is a delicious recipe! It is fairly fast and easy to prepare and can be enjoyed with cheese or vegan without. Eat it on it's own with some salad or have it with pasta or rice. It's like eating pizza without all that bread!
Provided by Jazmina
Categories Vegetable
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Take your bulb of garlic and chop the tops off so that they are slightly open. Drizzle with olive oil and salt and bake in the oven at 400°F for 15-20 minutes until golden brown and soft to the touch. You can do this ahead of time.
- Preheat your oven on bake at 350°F, oil the bottom of your baking dish.
- Separate the garlic and mash it up into a paste.
- Slice your eggplant into steaks and your tomatoes into thin slices.
- Spread the roasted garlic onto the eggplant covering each piece, top with basil leaves if desired. Over lay with tomato slices and drizzle with balsamic vinegar, honey or maple syrup, and olive oil. Top with salt and pepper.
- Top with parmesan, asiago, or fontina if desired.
- Place in the oven for 15-20 minutes until brown and soft.
- Enjoy!
- For the Vegan option use Maple Syrup.
Nutrition Facts : Calories 158.6, Fat 7.4, SaturatedFat 1.1, Sodium 10.5, Carbohydrate 23.3, Fiber 8.8, Sugar 10, Protein 3.8
EGGPLANT PARMESAN - GLUTEN-FREE
After becoming gluten-free I could no longer order eggplant Parmesan from one of my favorite restaurants. This is the best GF replica I have made yet--absolutely delicious and everyone will enjoy.
Provided by karkar the cooker
Categories World Cuisine Recipes European Italian
Time 1h7m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.
- Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.
- Bake in the preheated oven for 6 minutes; remove from oven. Flip eggplant with a spatula; brush with olive oil. Bake until golden brown, about 6 minutes. Remove from oven; reduce heat to 350 degrees F (175 degrees C).
- Spread enough spaghetti sauce into a 7x11-inch baking pan to cover the bottom; layer on some of the eggplant slices. Sprinkle mozzarella cheese over eggplant; top with Parmesan cheese. Repeat layering sauce, eggplant, mozzarella cheese, and Parmesan cheese in this order; top with basil.
- Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.
Nutrition Facts : Calories 292.4 calories, Carbohydrate 24 g, Cholesterol 64.3 mg, Fat 15.7 g, Fiber 4.4 g, Protein 13.7 g, SaturatedFat 6.2 g, Sodium 578.1 mg, Sugar 7 g
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.
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.
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