Roasted Japanese Eggplant With Crushed Tomato Pecorino And Thyme Recipes

ROASTED JAPANESE EGGPLANT WITH CRUSHED TOMATO, PECORINO AND THYME

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.

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.

SHEET PAN ROASTED JAPANESE EGGPLANT

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.

GARLIC ROASTED JAPANESE EGGPLANT

Steps:

• Cut off the ends of the ggplant and slice in half.
• Score each half and sprinkle generously with sea salt.
• Let sit for 20 minutes to draw out the water. Then pat with a paper towel to dry.
• Preheat oven to 400.
• Mix up the rest of ingredients and put on the flesh of the eggplant.
• Roast until the flesh is creamy and the skins are crispy. About 40 minutes.

HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA

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.