Ravioli With Roasted Eggplant Tomatoes And Capers Recipes

RAVIOLI WITH ROASTED EGGPLANT, TOMATOES, AND CAPERS

Steps:

• Preheat oven to 450°F. Peel eggplant in 1-inch stripes, leaving some skin on. Quarter lengthwise and slice into 1-inch pieces. On a rimmed baking sheet, toss eggplant, tomatoes, and shallot with oil; season with salt and pepper. Roast, stirring once, until tomatoes burst and eggplant is caramelized and tender, 35 to 40 minutes.
• Meanwhile, cook ravioli in a pot of salted water according to package instructions. Reserve 1 cup pasta water, then drain. Return ravioli to pot along with eggplant mixture, capers, and enough reserved pasta water to create a silky sauce. Toss with cheese and basil. Serve, topped with more cheese and basil.

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 TOMATO AND EGGPLANT TARTINE

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.

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 SALAD WITH CAPERS AND ONIONS

Steps:

• 1. Wash and pat dry the eggplants. Roast them whole over an open flame on top of the stove or under the broiler, turning, until the skins are charred on all sides. (This may also be done on a grill.) Remove and let cool slightly.
• 2. Have a large bowl with the olive oil ready. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the roasted eggplant pulp and place it in a bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato, and parsley and mix with a fork to combine well. Add the vinegar and adjust the seasoning with additional salt, pepper, and vinegar if desired.