GRILLED EGGPLANT AND TOMATO TARTINE
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Place the eggplant slices on the wheat bread so that it is covered. On top place the tomato slices side by side. Cut the tartine in 4 equal triangles. Place the pieces on a plate. Sprinkle the grated Parmesan on top and then garnish with the sliced cucumber, lemons, and parsley and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
ROASTED TOMATO AND EGGPLANT TARTINE
Provided by Elaine Louie
Categories dinner, lunch
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the tomatoes: Preheat oven to 300 degrees. In a wide, shallow bowl, toss tomato slices with olive oil, garlic and thyme. Spread on a baking sheet. Roast 20 minutes. Remove from heat and set aside.
- For the tapenade: Place olives and capers in blender or food processor and chop coarsely. With the motor running, slowly drizzle in olive oil. Puree until smooth; set aside.
- For assembly: Prepare grill for cooking or heat ridged grill pan over moderately high heat. Brush both sides of eggplant slices with olive oil, and season with salt and pepper to taste. Grill, turning as necessary, until slightly charred and soft, about 3 to 4 minutes a side.
- Preheat a broiler. Spread thin layer of goat cheese on each slice of bread. Top each with an equal portion of eggplant, tapenade and roasted tomatoes. Sprinkle with grated Pecorino. Broil until cheese is melted and tartine is piping hot, about 5 minutes.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 26 grams, Carbohydrate 13 grams, Fat 36 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 476 milligrams, Sugar 4 grams, TransFat 0 grams
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.
GRILLED EGGPLANT (AUBERGINE) AND TOMATO TARTINE
Make and share this Grilled Eggplant (Aubergine) and Tomato Tartine recipe from Food.com.
Provided by Megannnnnnnn
Categories European
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place grilled eggplant on bread to cover it.
- Top with tomato slices, arranged side by side.
- Cut tartine into 4 equal triangles and transfer to serving plate.
- Sprinkle with Parmesan.
- Garnish with remaining ingredients.
Nutrition Facts : Calories 192.6, Fat 5, SaturatedFat 2.2, Cholesterol 8.8, Sodium 314.7, Carbohydrate 45.1, Fiber 13.8, Sugar 6.3, Protein 10.9
GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA
The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
- Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.
AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)
Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead
Provided by Ursula Ferrigno
Categories Dinner, Main course, Vegetable
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
- Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
- When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.
Nutrition Facts : Calories 225 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.52 milligram of sodium
More about "grilled eggplant aubergine and tomato tartine recipes"
GRILLED EGGPLANT TARTINES - BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Total Time 25 minsServings 4Calories 586 per serving
- Cut bread loaf in half lengthwise, then in half crosswise (for four pieces). Sprinkle eggplant slices lightly with salt and ground black pepper. Brush both sides of eggplant slices and cut sides of bread with 1/4 cup olive oil.
- Grill eggplant slices, covered, directly over medium 7 to 8 minutes or until browned and tender, turning once. Add bread, cut side down, to grill rack the last 1 to 2 minutes.
- Rub toasted sides of bread with garlic halves. Arrange eggplant, mozzarella, and tomatoes on toasted sides of bread. Return to grill. Grill, covered, 1 to 2 minutes or until cheese softens. Top with Parmesan and basil. Drizzle with additional olive oil and sprinkle with cracked black pepper. Serves 4.
GRILLED EGGPLANT AND TOMATOES WITH PARMESAN-BASIL CRUMBS
From foodandwine.com
5/5 Total Time 30 minsCategory Side Dish
- Preheat the oven to 400°. Spread the bread crumbs on a large rimmed baking sheet and drizzle with 1 tablespoon of oil; toss well. Bake for 8 minutes, until the bread crumbs are crisp and golden brown. Transfer the bread crumbs to a medium bowl and toss with the basil and cheese.
- Light a grill. Brush the eggplant slices with oil and season with salt and pepper. Grill over moderate heat until charred and tender, about 2 minutes per side. Transfer the eggplant to a platter, fanning them out. Brush the tomatoes with oil and season with salt and pepper. Grill over moderate heat until charred and hot, about 1 minute per side.
- Arrange the tomato slices over the eggplant and drizzle with oil. Sprinkle the bread crumbs over the top and serve right away.
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