ROASTED CHERRY TOMATOES, BAKED BUFFALO MOZZARELLA, AND EGGPLANT
Roasted vine-ripened cherry tomatoes and buffalo mozzarella are a classic combination. For a colorful variation, add croutons topped with tapenade. Buy only fresh mozzarella; its creamy texture and subtle, sweet flavor melds nicely with the charred tomatoes.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 13
Steps:
- For the cheese: In a medium shallow bowl, combine 1/4 cup olive oil with the basil, garlic, salt, and pepper. Add the mozzarella, and toss to coat well. Cover bowl, and marinate 2 hours.
- Slice each eggplant into eight wedges by cutting in half lengthwise and cutting each half into quarters; transfer to a medium bowl. In a separate bowl, whisk together vinegar, water, sugar, and remaining 1/2 cup olive oil. Pour over eggplant, and turn to coat; cover, and transfer to refrigerator for 1 hour.
- Preheat broiler. Remove eggplant from marinade, and shake off excess liquid. Place on baking sheet, and broil until crisp and browned, about 10 minutes. Transfer to paper towels to drain.
- With tomatoes still on the vine, place on one end of a rimmed baking sheet. Remove mozzarella from marinade; place on baking sheet beside tomatoes. Drizzle tomatoes with marinade, and sprinkle mozzarella and tomatoes with Parmesan cheese. Broil until tomatoes burst and mozzarella has melted, about 6 minutes.
- To serve, transfer tomatoes and mozzarella to serving platter, and place eggplant spears on the side. Garnish with balsamic vinegar.
SPAGHETTI WITH ROASTED EGGPLANT AND CHERRY TOMATOES
Steps:
- First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.
- Preheat the oven to 425 degrees F.
- Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
- While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.
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.
ROASTED EGGPLANT AND BUFFALO MOZZARELLA PIZZA
In Italy, when high-quality buffalo mozzarella is used to top a pizza, it's often added after baking instead of before. The heat of the just-cooked pizza softens but doesn't melt the cheese, which retains its milky, sweet flavor and stays supple instead of becoming stretchy. Here, the cheese crowns a pizza topped with tomato, roasted eggplant, chile flakes and fresh basil leaves. If you can't get good buffalo mozzarella, substitute dollops of fresh ricotta. Or, you could experiment with burrata, draining it first. Save the cream, mix it with olive oil and salt, then use it to top ripe tomatoes instead of dressing. And if you are in a rush, substitute store-bought pizza dough.
Provided by Melissa Clark
Categories dinner, lunch, pizza and calzones, main course
Time 19h30m
Yield 4 12-inch pizzas
Number Of Ingredients 15
Steps:
- Make the dough: Mix the yeast, warm water and olive oil in the bowl of an electric stand mixer or food processor, and let the mixture sit until the yeast is foamy, about 5 minutes.
- Add in flour and salt, and using the dough hook or food processor blade, beat or pulse it until a smooth, slightly elastic dough forms, 2 to 3 minutes. Lightly coat a bowl with olive oil, place dough in the bowl, and turn the dough to coat it with oil. Cover the bowl loosely with a kitchen towel or plastic wrap, place in the refrigerator and let it sit overnight.
- Divide the dough in quarters, and shape each piece into a tight, compact ball. Place the dough balls on a lightly oiled baking sheet or plate, loosely cover with plastic wrap and let them rise in the refrigerator another 1 to 2 hours (or up to 6 hours).
- When ready to bake the pizzas, place racks in the top third and bottom third of the oven. Put a pizza stone on top rack, and heat oven to 450 degrees.
- Prepare the toppings: On a rimmed baking sheet, toss the eggplant generously with oil, salt and pepper. Roast eggplant on the bottom rack until caramelized and tender, 40 to 45 minutes, tossing halfway through. Remove from the oven and raise the oven heat to 500 degrees.
- On a piece of parchment paper, stretch out one of the balls of dough to a 12-inch round. Spread 2 tablespoons tomato purée on top, leaving a 1/2-inch border. Scatter on 1/4 of the sliced garlic, a large pinch of red-pepper flakes and drizzle with oil to taste.
- Arrange 1/4 of the roasted eggplant on top. Use a pizza peel or cookie sheet to slide the parchment onto the pizza stone. Bake until crispy and golden on the top and bottom, 7 to 10 minutes. Use tongs to pull the pizza out of the oven and onto a wire rack to cool.
- Immediately top with chunks of cheese, pulling it apart with your hands into bite-size pieces. Top with basil, more oil to taste and flaky sea salt. Repeat with the remaining dough and toppings.
Nutrition Facts : @context http, Calories 857, UnsaturatedFat 13 grams, Carbohydrate 128 grams, Fat 25 grams, Fiber 12 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 1323 milligrams, Sugar 10 grams
AIR FRYER ROASTED CHERRY TOMATOES
Roasting cherry tomatoes in your air fryer brings out their natural sweetness and turns them into little flavor bombs! These have so many uses - spread on grilled crostini or add to pasta or soups.
Provided by France C
Categories Tomato Side Dishes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat air fryer to 400 degrees F (200 degrees C).
- Cut a piece of parchment paper to fit slightly larger than your air fryer basket.
- Toss together tomatoes, olive oil, Italian seasoning, salt, pepper and garlic powder in a bowl.
- Place parchment paper into the air fryer basket, then add tomatoes. Roast for 10 minutes.
- Remove tomatoes to a bowl using a spatula. Carefully lift parchment paper out of air fryer and top tomatoes with any remaining juices.
Nutrition Facts : Calories 26.5 calories, Carbohydrate 3.5 g, Fat 1.5 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 116.5 mg
ROASTED CHERRY TOMATOES
This is one of the easiest side dishes I've found. I don't even like most tomatoes, but I love these sweet little cherry tomatoes. This is the basic recipe, but you can also add slivered garlic to the roasting pan and/or chopped fresh basil and Parmesan cheese at the end. Very good with pasta!
Provided by Kristen M
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
- Spread cherry tomatoes in an even layer on a rimmed baking sheet.
- Roast until skins are slightly shriveled, 35 to 40 minutes.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 5.5 g, Fat 7.1 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 446.7 mg, Sugar 0.3 g
EGGPLANT AND ROAST TOMATOES GRATIN
Provided by Elaine Louie
Categories dinner, lunch
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
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
More about "roasted cherry tomatoes baked buffalo mozzarella and eggplant recipes"
BUFFALO MOZZARELLA WITH NEAT AND MESSY ROASTED …
From foodandwine.com
Servings 6-8Total Time 3 hrs 30 minsCategory Cheese
- Preheat the oven to 300°. Arrange the halved cherry tomatoes cut side up on a parchment paper–lined baking sheet. Roast for 2 to 2 1/2 hours, until the tomatoes are shriveled and half-dried. Remove from the oven.
- Increase the oven temperature to 350°. Arrange the cherry tomatoes on the vine on a parchment paper–lined baking sheet. Season with salt and drizzle with the olive oil. Roast for about 1 hour, until the tomatoes soften and start to split open. Using a spatula, carefully transfer the tomatoes to a large platter. Arrange the dried tomatoes on the platter along with the mozzarella. Season with pepper and serve with crusty bread.
ROASTED EGGPLANT WITH TOMATO AND MOZZARELLA RECIPE
From eatsmarter.com
5/5 (2)Servings 4Cuisine ItalianTotal Time 1 hr 15 mins
PARMESAN ROASTED TOMATOES RECIPE - THERESCIPES.INFO
From therecipes.info
CRISPY EGGPLANT WITH TOMATOES AND MOZZARELLA RECIPE | MYRECIPES
From myrecipes.com
23 BEST CHERRY TOMATO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ROASTED CHERRY TOMATOES - DINNER AT THE ZOO
From dinneratthezoo.com
EASY BAKED TOMATOES AND MOZZARELLA - CHATFIELD COURT
From chatfieldcourt.com
ROASTED EGGPLANT AND TOMATO SAUCE STACKS | VEGETARIAN DINNER …
From diethood.com
BAKED EGGPLANT, MOZZARELLA, & TOMATO CASSEROLE RECIPE
From myrecipes.com
EGGPLANT PARMESAN WITH BUFFALO MOZZARELLA - ITALIAN FOOD FOREVER
From italianfoodforever.com
BAKED EGGPLANT WITH TOMATO, BASIL AND MOZZARELLA RECIPE - GOOD …
From goodfood.com.au
OVEN ROASTED EGGPLANT {AND CHERRY TOMATOES} - BELLY FULL
From bellyfull.net
10 BEST BAKED EGGPLANT AND MOZZARELLA RECIPES - YUMMLY
From yummly.com
EGGPLANT, HEIRLOOM TOMATO, AND BUFFALO MOZZARELLA STACKS
From finecooking.com
JESSICA SEINFELD'S ROASTED EGGPLANT AND CHERRY TOMATO RECIPE
From cbsnews.com
ROASTED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL
From deliciouslyorganic.net
ROASTED CHERRY TOMATOES, BAKED BUFFALO MOZZARELLA, AND EGGPLANT
From mealplannerpro.com
ROASTED EGGPLANT AND BUFFALO MOZZARELLA PIZZA RECIPE
From foodnewsnews.com
GARLIC ROASTED CHERRY TOMATOES RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
TOMATO AND EGGPLANT BAKE - DIETITIAN DEBBIE DISHES
From dietitiandebbie.com
ROASTED CHERRY TOMATOES AND MOZZARELLA IN OLIVE OIL
From butterbasilandbreadcrumbs.com
BAKED BURRATA PASTA WITH TOMATOES & EGGPLANT - GRILLED CHEESE …
From grilledcheesesocial.com
ROASTED TOMATO CAPRESE RECIPE | BON APPéTIT
From bonappetit.com
ROASTED TOMATOES RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
CHEESY EGGPLANT CASSEROLE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
ZITI WITH ROASTED CHERRY TOMATOES AND EGGPLANT - MEDITERRANEAN …
From mediterraneanliving.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
ROASTED CHERRY TOMATOES, BAKED BUFFALO MOZZARELLA, AND …
From pinterest.com
OVEN ROASTED PARMESAN TOMATOES - THERESCIPES.INFO
From therecipes.info
OVEN ROASTED CHERRY TOMATOES WITH FETA AND MOZZARELLA
From happyfoodstube.com
ROASTED EGGPLANT & TOMATO ORZO PASTA - COOKIE AND KATE
From cookieandkate.com
ROASTED EGGPLANT AND TOMATOES WITH PARMESAN CHEESE RECIPE
From thespruceeats.com
RIGATONI WITH TOMATOES, EGGPLANT, AND MOZZARELLA - LEITE'S CULINARIA
From leitesculinaria.com
ROASTED TOMATOES, BUFFALO MOZZARELLA AND PINE NUT APPETIZER
From theclassybaker.com
GARLIC ROASTED CHERRY TOMATOES (EASY RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
BURRATA CHEESE RECIPE WITH ROASTED CHERRY TOMATOES
From heartbeetkitchen.com
BAKED EGGS ON ROASTED CHERRY TOMATOES - COOKIE AND KATE
From cookieandkate.com
ROASTED CHERRY TOMATOES - SLENDER KITCHEN
From slenderkitchen.com
ROASTED CHERRY TOMATOES WITH FRESH MOZZARELLA - GFCHOW
From gfchow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love