Japanese Eggplants With Garlic Olive Oil And Tomatoes Recipes

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ROASTED JAPANESE EGGPLANT WITH CRUSHED TOMATO, PECORINO AND THYME



Roasted Japanese Eggplant With Crushed Tomato, Pecorino and Thyme image

This roasted eggplant was adapted from a recipe from the Phoenix chef Chris Bianco, who regularly showcases Arizona eggplant as an antipasto at his restaurants Pizzeria Bianco and Tratto. But it works just as well with thick sliced conventional eggplant, and tomato sauce or sweet peppers substituted for the heirloom tomato. The succulent roasted eggplant comes together with the comforting flavors of the thyme, garlic and tomato. Serve as a side, or pair with polenta or fresh bread to round out a main course.

Provided by Brett Anderson

Categories     dinner, lunch, vegetables, appetizer, main course

Time 50m

Yield 4 servings as an antipasto, or 2 as a main dish

Number Of Ingredients 8

4 small Japanese eggplants
3 tablespoons extra-virgin olive oil, divided
Sea salt
Cracked black pepper
1 large, very ripe heirloom tomato
2 cloves garlic, crushed
4 sprigs of fresh thyme
2 ounces pecorino di Fossa (or Parmigiano-Reggiano), shaved or thinly sliced

Steps:

  • Heat oven to 450 degrees.
  • Peel the eggplant and place in a roasting pan or dish. Coat eggplant with 2 tablespoons olive oil, and season well with salt and pepper. Roast until tender and light golden brown, about 25 to 30 minutes.
  • While the eggplant cooks, hand-crush the tomato in a medium bowl and add garlic, 1/2 teaspoon salt, remaining olive oil and thyme sprigs. Stir to combine.
  • When eggplant is tender and light golden brown, add tomato mixture to the roasting pan, and roast for another 10 minutes.
  • Scatter with pecorino and roast for about 5 minutes until cheese is melted.
  • Transfer to a serving dish, including the pan drippings, and serve hot.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 18 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1417 milligrams, Sugar 20 grams

JAPANESE EGGPLANTS WITH GARLIC, OLIVE OIL AND TOMATOES



Japanese Eggplants With Garlic, Olive Oil and Tomatoes image

Make and share this Japanese Eggplants With Garlic, Olive Oil and Tomatoes recipe from Food.com.

Provided by Miraklegirl

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

550 g Japanese eggplants
1/3 cup extra virgin olive oil
7 cloves garlic, finely diced
1/4 bunch thyme
1 teaspoon sea salt
2 tablespoons extra virgin olive oil, extra
2 medium vine ripened tomatoes, finely sliced
1 lemon, juice of
1 pinch sea salt
1 pinch cracked white pepper

Steps:

  • Preheat oven to 180 C (350 F).
  • Halve eggplants lengthways, leaving stems intact.
  • Place eggplants in a single layer, cut-side up, in a lightly oiled roasting tin.
  • Drizzle with olive oil, sprinkle with garlic, thyme sprigs and salt, and cover tin with foil.
  • Bake for 45 minutes, or until eggplants are tender.
  • Remove from oven and increase temperature to 200 C (400 F).
  • Drizzle eggplants with half the extra oil and bake, uncovered, for a further 15 minutes, or until lightly browned.
  • Arrange eggplants on a platter and top with tomatoes.
  • Drizzle with remaining oil and lemon juice, sprinkle with salt and pepper, and serve.

Nutrition Facts : Calories 182.4, Fat 16.8, SaturatedFat 2.3, Sodium 489.4, Carbohydrate 8.7, Fiber 3.7, Sugar 3.5, Protein 1.5

ROASTED EGGPLANTS AND TOMATOES



Roasted Eggplants and Tomatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 to 8 servings

Number Of Ingredients 8

4 Japanese eggplants, halved lengthwise
4 Roma tomatoes, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper
4 teaspoons minced garlic
1/2 teaspoon dried oregano leaves
1 (14-ounce) can diced tomatoes, drained
1/3 cup dried plain bread crumbs

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

SHEET PAN ROASTED JAPANESE EGGPLANT



Sheet Pan Roasted Japanese Eggplant image

Simple ingredients, big on flavor! Easy to make, tastes gourmet. Can be served warm or chilled as a side dish, or on top of pasta.

Provided by StunnaShades

Categories     Eggplant Recipes

Time 50m

Yield 2

Number Of Ingredients 7

cooking spray
1 (4 ounce) Japanese eggplant, ends trimmed
1 small yellow onion
¼ cup extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a sheet pan with cooking spray.
  • Slice eggplant into 1-inch thick slices, then quarter the slices. Chop onion in half, then quarter the halves.
  • Place eggplant and onion on the prepared sheet pan. Drizzle with olive oil, then sprinkle with garlic, salt, and pepper. Toss with your hands until well coated.
  • Bake in the preheated oven until golden brown and tender, about 40 minutes, tossing halfway through.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 8.2 g, Fat 28.2 g, Fiber 2.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 1166.2 mg, Sugar 2.9 g

EGGPLANT AND ROAST TOMATOES GRATIN



Eggplant and Roast Tomatoes Gratin image

Provided by Elaine Louie

Categories     dinner, lunch

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

1/2 cup grated pecorino
1 cup panko (Japanese bread crumbs)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
2 teaspoons minced parsley
1 cup red grape or tear-drop tomatoes
1 cup yellow grape or tear-drop tomatoes
14 basil leaves, roughly chopped
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups tomato puree
5 large garlic cloves, peeled and thinly sliced
2 to 2 1/4 pounds eggplants, peeled and cut into 1-inch cubes
1/3 cup extra virgin olive, plus more for drizzling
1 cup fresh whole milk buffalo mozzarella or other mozzarella cheese, grated or finely chopped

Steps:

  • For the bread crumbs: In a medium bowl, combine pecorino, panko, salt, pepper, olive oil, and parsley. Mix well until crumbs are evenly coated with oil. Set aside.
  • For the eggplant and tomatoes: Preheat oven to 375 degrees. In a large bowl, combine red tomatoes, yellow tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and 1/3 cup olive oil. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until thoroughly combined.
  • Pour into a 9 x 13 baking dish and top with remaining bread crumb mixture. Sprinkle the mozzarella over the top. Bake, uncovered, until eggplant is tender and top is lightly browned, 45 to 60 minutes; if after 30 minutes the top is 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 olive oil to taste over each serving, if desired.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 11 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 1116 milligrams, Sugar 15 grams

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