Roasted Eggplant And Red Pepper Gratin Recipes

ROASTED EGGPLANT AND RED PEPPER GRATIN

Steps:

• Preheat oven to 450 degrees. Cut eggplant into small dice (1/2 to 3/4 inch) and toss with salt to taste. Place in a colander in the sink and let sit for 20 minutes, then drain on paper towels and blot to remove liquid that has accumulated on the surface. Transfer to a bowl and toss with 1 tablespoon of the olive oil.
• Line a baking sheet with foil and oil the foil with olive oil. Lay the diced eggplant on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the dice are soft when pierced with a knife and browned in spots. Remove from oven and carefully fold foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil so that eggplant is hermetically sealed in a big foil packet, and allow eggplant to steam for another 15 to 20 minutes. Carefully remove from the foil. Place in a colander or strainer set over a bowl again and allow eggplant to drain for 30 minutes, or preferably, overnight (uncovered) in the refrigerator.
• Preheat oven to 350 degrees. Oil a 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium size skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, thyme and cumin and continue to cook, stirring, for another 30 seconds to a minute, until fragrant. Remove from the heat.
• If the diced roasted peppers are very moist, drain in a strainer and then place on paper towels and blot. Whisk eggs in a large bowl. Whisk in milk and salt and pepper to taste. Stir in eggplant, roasted peppers, onion mixture, chives and parsley and combine well. Stir in cheese and optional rice and combine well. Scrape into prepared baking dish.
• Bake 35 to 40 minutes, until lightly browned. Remove from oven and allow to sit for 10 minutes before serving.

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 RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)

Steps:

• For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
• For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
• For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
• For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
• Preheat the broiler.
• Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.

OVEN ROASTED RED BELL PEPPER AND EGGPLANT

Steps:

• Preheat the oven to 200C.
• Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
• Drizzle the oil and sprinkle the seasonings over the vegetables.
• Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
• Sprinkle the fresh herbs if you are using them.
• Serve.

EGGPLANT AND RED PEPPER BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

EGGPLANT, RED PEPPER, AND GOAT CHEESE GRATIN

Steps:

• Prepare a medium heat fire (400°F) in a wood-fired oven or cooker.
• Sauté the eggplants in the olive oil in a skillet over medium heat on the stove top, or directly in the wood-fired oven or on the cooker. Cook for 2 minutes on each side, or until soft. Set the eggplant aside on paper towels to drain. Lightly salt both sides.
• When there are some hot embers in the fire, place the red peppers, tomatoes, and garlic on the floor of the oven or bottom of the cooker near the embers. Rotate them frequently as the skins blister and char. Cook until the skins are fully charred, 5 to 7 minutes for the tomatoes and 10 minutes for the peppers. Cook the garlic until the skin is slightly charred and the cloves are soft, about 5 to 7 minutes.
• In a small bowl, squeeze the roasted garlic cloves out of their skins and mash with a fork to form a paste. Place the charred tomatoes and peppers in a bowl, cover with plastic wrap, and let sweat for 10 minutes. Remove the skins from the tomatoes and peppers. Slice open the peppers, remove the stems and seeds, cut into pieces about the same size as the eggplant, and set aside. Slice open the tomatoes and remove the seeds with your index finger or by squeezing gently. Dice the tomatoes and combine with the mashed garlic, herbs, sugar, 1/2 teaspoon salt, and pepper.
• Brush a clay casserole with olive oil and dust with a mixture of the bread crumbs and almond meal. Reserve the rest of the bread-crumb mixture. Line the casserole with one-third of the tomato mixture, then layer on slices of eggplant, goat cheese, red pepper, and bread-crumb mixture, followed by half of the olives. Salt and pepper each layer. Repeat the layers, finishing with the tomato mixture, parsley, and goat cheese. Whisk the eggs with the yogurt and 1/2 teaspoon salt. Stir in the saffron liquid and pour the custard over the entire casserole.
• Bake for 25 minutes in a wood-fired oven, or until the casserole is bubbly and golden on top. Remove from the heat and let stand for 10 minutes before cutting into portions and serving.

ROASTED EGGPLANT AND RED BELL PEPPER SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
• Bake in the preheated oven until beginning to char, about 45 minutes.
• While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
• Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
• Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
• Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
• Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
• Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
• Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.

ROASTED EGGPLANT AND PEPPERS

Steps:

• Preheat oven to 350.
• Place eggplant, peppers, and onion in a nonstick baking dish.
• Drizzle with oil.
• Bake for 20 minutes, basting frequently.
• Arrange on a serving dish and garnish w/ basil.

EGGPLANT AND ROAST TOMATOES GRATIN

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.

ROASTED EGGPLANT AND RED PEPPER DIP

Steps:

• Heat oven to 400°F.
• Brush both sides of eggplant with dressing; place on rimmed baking sheet. Bake 30 min. or until tender. Cool slightly. Coarsely mash eggplant.
• Mix cream cheese and dressing with until blended. Stir in eggplant and remaining ingredients. Spoon into 9-inch pie plate.
• Bake 20 min. or until heated through.

ROASTED EGGPLANT AND RED PEPPER TOPPING

Steps:

• Preheat oven to 450°F.
• Toss vegetables with oil, salt, and pepper in a bowl, then spread in an oiled large shallow (1-inch-deep) baking pan. Roast vegetables in middle of oven, stirring occasionally, until tender, 25 to 30 minutes. Cool in pan on a rack, then coarsely mash with a potato masher and stir in basil.