ROASTED EGGPLANT AND POTATOES RECIPE
Roasted eggplant, zucchini, potatoes, and sliced mushrooms are seasoned with Ranch dressing dry mix packet and oil, then roasted in a hot oven.
Provided by Paula Rhodes
Categories Vegetables and Side Dishes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 425˚ F.
- Use a silicone baking mat or cover a baking pan with aluminum foil. Spray with olive oil (may substitute vegetable oil spray but I prefer the extra flavor of olive oil).
- Toss the eggplant with salt and place in a colander for 30 minutes to drain off bitter juices. (I often skip this part if my eggplant is small and very fresh.)
- Put the potatoes into a large bowl and spray with oil. Toss to lightly coat all pieces. Sprinkle half of the salad dressing mix over the potatoes and toss again. Spread on a prepared baking sheet and roast for 10 minutes.
- Rinse eggplant well and pat dry. Put the eggplant, zucchini, onions, mushrooms, and red pepper in a large bowl, spray with oil and toss with the remaining dry salad dressing. Add to potatoes on a baking pan and stir carefully. Continue roasting vegetables until tender about 30-40 minutes.
- Serve immediately. Sprinkle with chopped fresh parsley or basil, if desired.
Nutrition Facts : ServingSize 1, Calories 154 kcal, Carbohydrate 33 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 498 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 2 g
ROASTED EGGPLANT AND TOMATOES
Also known as baigan chokah, this dish is often eaten with simple whole-grain flatbreads, such as chapatis, or rice. It can also be served as part of a meal in small, individual bowls. This recipe is courtesy of Madhur Jaffrey.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h10m
Yield Makes 1 1/4 cups
Number Of Ingredients 9
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 EGGPLANT WITH HARISSA POTATOES AND TOMATOES
Make and share this Roasted Eggplant With Harissa Potatoes and Tomatoes recipe from Food.com.
Provided by Mia in Germany
Categories One Dish Meal
Time 35m
Yield 2 , 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 420 degrees F.
- Peel eggplant and slice into 1/3 inch thick slices.
- Sprinkle with salt and let sit while you skin and cube the potatoes (about 1/2 inch cubes).
- Place a non-stick sheet or paper on a baking tray, pat eggplant slices dry and brush both sides of each slice with olive oil. Layer on baking tray and put in the oven for about 15 minutes. Watch them, they might take longer or shorter. They should not become mushy but just look and feel done and smell a little caramelized.
- In a skillet, heat 1 tablespoon olive oil, add potatoes and season with salt to taste.
- Fry potatoes until crisp and done, about 15 minutes.
- Stir together water, tomato paste and harissa, pour over potatoes and heat through.
- Remove skillet from heat.
- Chop the tomatoes into 1/2 inch cubes.
- Get eggplant slices out of the oven, divide on two plates.
- Top the eggplant slices with potatoes.
- Top potatoes with chopped tomatoes.
- Serve immediately.
ROASTED EGGPLANTS AND TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
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
HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA
Provided by Sara Foster
Categories Herb Tomato Side Roast Vegetarian Low Cal High Fiber Feta Eggplant Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.
EGGPLANT WITH TOMATOES
Steps:
- Preheat oven to 450 degrees.
- Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
- Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
- Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
- Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 6 grams
ROASTED EGGPLANT AND TOMATO PASTA WITH STILTON
Roasting eggplant pieces and cherry tomatoes gives them an amazing texture and flavour. When tossed with pasta, more veggies, and a good bleu cheese, you get an amazing combination of tastes and textures. Perfect for a cold night when you want something tasty but not too heavy!
Provided by Baked Therapy
Categories One Dish Meal
Time 1h5m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 12
Steps:
- heat oven to 400º.
- On an oiled cookie sheet try with sides, lay out the sliced eggplant, do not overlap the pieces.
- salt and pepper the pieces on one side, then turn over and salt and pepper the other side.
- put the tomatoes on the tray as well, salt and pepper them too.
- Drizzle more oil lightly over the veggies.
- Put in oven for approximately 40 minutes.
- turn the eggplant over and stir tomatoes halfway through.
- You will know they are done when the tomatoes have all collapsed and the edges are a bit charred on the eggplant and tomatoes.
- Remove from oven and set to side.
- 10 minutes before removing vegetables from oven, boil water to cook your pasta.
- Heat a pan and saute onion and garlic until the onion gets soft and start browning (about 7 minutes).
- add the artichoke heart and cook until heated through and onions are slightly browned (about 3 more minutes).
- Drain the pasta, reserving about 1 cup of pasta water.
- Cut the eggplant into strips.
- Add the pasta, eggplant, and tomatoes to the pan with the onions. toss together, adding some pasta water if it is very dry.
- remove from heat and add arugula and cheese, toss together (you can also add red pepper flakes and some balsamic vinegar now if you want).
- Enjoy!
- If wanted, add protein of choice: Chicken, sausage, soy mince, or cannellini beans.
- Also, feelf ree to play with the vegetables. This would be tasty with some sauteed mushrooms, roasted red peppers, or roasted asparagus as well.
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