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 AND TOMATO SANDWICHES
When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies.
Provided by Martha Stewart
Categories Food & Cooking
Lunch Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Sprinkle eggplant with 2 teaspoons salt, and place in a colander set over a bowl. Let stand 30 minutes. Rinse and pat dry.
- Arrange eggplant in a single layer on a rimmed baking sheet. Brush both sides with 1/4 cup oil. Toss tomatoes with remaining tablespoon oil, season with salt and pepper, and add to sheet. Sprinkle with capers. Roast, flipping eggplant halfway through, until eggplant is golden brown and very tender and tomatoes have burst, 30 to 35 minutes.
- Brush rolls with oil from pan. Divide vegetables among rolls and top with cheese.
Nutrition Facts : Calories 299 g, Fat 14 g, Fiber 5 g, Protein 7 g, SaturatedFat 2 g
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
GRILLED EGGPLANT STACKS WITH GOAT CHEESE, TOMATO AND BASIL SAUCE
A great summertime dish, this is an incredibly delicious recipe. I like to serve these eggplant stacks with grilled steak or chicken but these tasty stacks are good enough all on their own. The combination of the basil oil drizzled on the layers of eggplant with the goat cheese and tomato work so well together. You can't go wrong if you want to use feta instead of the goat cheese, I made a few with each and they are both equally delicious. If you are entertaining, these are a perfect choice to make ahead of time and than bake when you are ready to serve and they make a beautiful presentation!
Provided by Everything Tasty Ki
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Cut the eggplant into ½" thick rounds. Lightly season them with salt on both sides and let sit on a paper towel for 30 minutes to let water to come out of the eggplant.
- Brush or drizzle olive oil on top of each slice and grill them for 2 -3 minutes each side until cooked.
- Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice, and 1 teaspoon salt in a food processor or blender until smooth.
- Cut the tomatoes crosswise to 1/4" thick rounds.
- On an oiled baking pan or using parchment paper, arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle the cheese crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, cheese and tomato rounds and top with the rest of the crumbled feta. Make as many layers as you can. Usually, 1 large eggplant will make 4, 3 layer stacks.
- Bake for approximately 20-25 minutes until the tomatoes are wilted and the cheese is soft and melted.
- Enjoy!
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.
More about "roasted eggplant and tomato stacks recipes"
ROASTED EGGPLANT AND TOMATO SAUCE STACKS - DIETHOOD
Remove eggplants from oven. LOWER oven temperature to 350F. Lightly grease a baking pan or a casserole dish with cooking spray. (You can …
From diethood.com
4.8/5 (5)
Total Time 45 minsCategory DinnerCalories 166 per serving
- Arrange eggplant slices on the prepared baking sheet and sprinkle each slice with salt; let stand 20 minutes.
- Using paper towels, wipe off the moisture from each slice and bake for 10 to 12 minutes, or until browned on top.
ROASTED EGGPLANT TOMATO STACKS • HEALTHY MIDWESTERN GIRL
Place into the oven, and roast at 400 degrees for 20 minutes. Prepare the tomatoes the same way you did the eggplant (see notes). Place …
From healthymidwesterngirl.com
- Chop about 1/4 inch off the narrow end of the garlic bulb to expose the bottoms of the cloves, and peel off the papery outer skin. Set aside.
- Slice the eggplant into 12, 1/2-inch slices (see notes). Season each side with sea salt and freshly ground pepper. Spread out evenly over one of the baking sheets. Place the garlic head, chopped side down, on the same baking sheet. Place into the oven, and roast at 400 degrees for 20 minutes.
- Prepare the tomatoes the same way you did the eggplant (see notes). Place the seasoned tomato slices on the second baking sheet.
ROASTED EGGPLANT AND TOMATOES WITH PARMESAN CHEESE
In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil. Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer …
From thespruceeats.com
ROASTED EGGPLANT CAPRESE STACKS {A MEATLESS MONDAY …
Wash the eggplant, slice crosswise into ½-inch thick slices, and sprinkle the slices heavily with salt. Place in a strainer for 30 minutes. Rinse the eggplant well under cool water; place the slices onto a paper towel to blot dry. …
From themountainkitchen.com
EGGPLANT AND TOMATO STACKS - SPRINKLES AND SAUCE
Once the eggplant rounds are ready, lightly oil them and grill for about 2 to 3 minutes per side. Set aside. In the meantime, in a food processor, combine the basil leaves, lemon juice, garlic cloves, 8 tablespoons of olive oil, and 1 …
From sprinklesandsauce.com
EGGPLANT STACKS: WHEN YOU CRAVE A STUNNING DINNER - FOODJOYA
Preheat oven to 375 F (190 C). Line baking sheet with parchment paper. Generously brush the eggplant slices with olive oil or avocado oil, using 2 tbsp (or as desired). Arrange the eggplant slices on the baking sheet and roast, turning halfway, for 25-30 minutes, until just begin to brown.
From foodjoya.com
ROASTED EGGPLANT AND TOMATO STACKS | RECIPE | FOOD NETWORK …
Jul 30, 2013 - Get Roasted Eggplant and Tomato Stacks Recipe from Food Network. Jul 30, 2013 - Get Roasted Eggplant and Tomato Stacks Recipe from Food Network . Jul 30, 2013 - Get Roasted Eggplant and Tomato Stacks Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com
STACKED EGGPLANT WITH ROAST TOMATO FETA AND PESTO - THE BEAUTY …
Top with tomato (you may need to use 1 slice of tomato, or 1.5 or 2 slices of tomato, depending on how big the tomato slices are). Top with a slice of eggplant and spread the eggplant with pesto until well coated. Top the pesto with slices of feta, add more tomato, then finish with another slice of eggplant. Secure stack with a toothpick.
From thebeautyfoodie.com
ROASTED EGGPLANT WITH TOMATOES: A 50 MINUTE RECIPE
Begin by cleaning the eggplant and removing the ends. Next, cut the eggplant into 1 inch cubes and place in a mixing bowl. Next, add in the remaining ingredients and mix well. Place the eggplant mixture on a baking pan or sheet and roast at 400 degrees for a total of 40 minutes.
From inventyourrecipe.com
ROASTED EGGPLANT PARM STACKS WITH HOT HONEY ON TOP | RACHAEL RAY
Heat a pan with EVOO, 2 turns of the pan, and melt butter into it over medium to medium-high heat. Add garlic and stir 1 to 2 minutes, add tomatoes and basil and season the sauce with salt. Simmer sauce 20 to 25 minutes to allow the tomatoes to break down. Combine the honey and hot pepper paste in a squeeze bottle.
From rachaelrayshow.com
ROASTED TOMATO EGGPLANT SIDE DISH - LIVE AND TASTE
Heat the oil in a pan over medium heat and saute onion and garlic with the fresh thyme for 3 to 5 min. In a large bowl, combine the steamed eggplant, the sauteed onions and garlic. Add the date syrup, tahini and some salt & pepper to taste. Stir well. Preheat the oven to 200C (fan). Spread the eggplant mixture evenly in 4 small (or 2 medium ...
From liveandtaste.com
EGGPLANT, TOMATO AND MOZZARELLA STACKS - MARILENA'S KITCHEN
Preheat the oven to 425° F. While your oven is heating, place the sliced eggplants on a parchment paper-lined baking sheet. Drizzle the eggplant with olive oil and top with salt and pepper. Turn each slice over and repeat with your seasoning. Place in the oven and roast for 20 minutes, or until they are lightly brown.
From marilenaskitchen.com
HEIRLOOM TOMATO & GRILLED EGGPLANT STACKS - THE GOOD HEARTED …
Prepare Eggplant: Peel eggplant (unless yours has a very thin skin). Slice into ½-inch rounds. You will need two large or four small rounds per stack. Brush eggplant with olive oil and season with salt and pepper. Grill the eggplant rounds over medium-high on barbecue or in grill pan on stove until tender (about 10 minutes) turning once.
From thegoodheartedwoman.com
BAKED BABY EGGPLANT STACK WITH TOMATO SAUCE & PARMESAN CHEESE
Stir in dried basil, salt, curshed tomatoes, tomato paste and honey. Reduce heat and simmer, partially covered, for 20 minutes. Add minced garlic and simmer for another 10 minutes. Remove from heat. Assemble the Stacks: With the baby eggplant now cool to the touch, it’s time to arrange them into stacks of 3.
From doublediamondacres.com
BEST EGGPLANT PARM STACKS RECIPES | FOOD NETWORK CANADA
While the sauce cooks make a breading station (3 sections) for the eggplant: flour, beaten egg, and panko bread crumbs mixed with cheese, corn meal, and fennel. Coat the eggplant slices in order and arrange on a plate. Heat a thin layer of frying oil in a large heavy-bottom skillet over medium to medium-high heat and cook the eggplant 3 to 4 minutes on …
From foodnetwork.ca
TOMATO EGGPLANT STACKS | THE GOOD EATS COMPANY
eight thin center slices heirloom tomato, from about three large* fresh basil for garnish *roast rest of eggplant alongside slices, cubed, and serve later as a salad, with the tomato ends. directions. To make cheese spread, use spatula or spoon to mix cheeses with garlic and herbs, add salt to taste, and chill ahead by several hours or up to a ...
From thegoodeatsco.com
BAKED EGGPLANT STACKS WITH ROASTED-TOMATO SAUCE RECIPE
Stack each with another eggplant slice, an additional 2 1/2 tablespoons spinach mixture, and remaining slices. Bake at 425° for 15 minutes. Arrange 1 eggplant stack on each of 6 plates; spoon 1/3 cup tomato sauce and 2 tablespoons garlic sauce on each plate. Garnish with oregano, if desired. Nutrition Facts Per Serving:
From myrecipes.com
EGGPLANT-TOMATO STACKS W/ VEGAN RICOTTA - PALEOVEGANISTA
As the eggplant browns, slice the tomato in “standard” cuts i.e. like the type you would find at a sandwich bar or the kind served on hamburgers. Remove eggplant from oven. When cool enough to touch, proceed to make the stacks. Create stacks in layers with a piece of eggplant as the base, spread the vegan ricotta, then add a tomato slice ...
From paleoveganista.com
EGGPLANT, TOMATO, AND PESTO STACK RECIPE - FOOD NEWS
Neapolitan Stack with Roasted Eggplant, Tomato and Burrata Serves 4 . Ingredients. 4 tablespoons Filippo Berio olive oil plus extra for drizzling. 1/4 teaspoon salt. 1 medium eggplant, washed, dried, stemmed and cut into eight 1/4-inch thick rounds. 2 large beef steak tomatoes, each cut into 4 thick slices. 2 balls fresh burrata, each cut in half.
From foodnewsnews.com
ROASTED CABBAGE, EGGPLANT AND TOMATO STACKS
Lay cabbage slices and spread the Sour Cream/Yogurt mix on top. Add eggplant slices, spread the mix on top and finish the stack with the tomato slices. Add Bacon bits and additional green onions on top. Add peppers, if using. Bake Uncovered in the Preheated at 400F oven for about 50 minutes. Time depends on your oven and the size of your stacks.
From craftycookingbyanna.com
EGGPLANT TOMATO STACKS - JAMIE GELLER
1 Preheat oven to 375°F. 2 Dip the eggplant slices in egg and then in the seasoned matzo meal. 3 Heat 1/4 inch of oil in a large sauté pan over medium-high heat. Fry the eggplant in batches until golden on both sides; remove and drain on paper towels. To Assemble the Eggplant Stacks: 4 Lightly grease the bottom of a 9x13" pan.
From jamiegeller.com
ROASTED EGGPLANT, TOMATO, AND FETA CHEESE STACKS
Remove the eggplant and tomatoes from the oven. Place a tomato slice onto each eggplant slice (you will have 8 stacks). Sprinkle with crumbled feta cheese. Place back into the oven and bake for approximately 5-7 minutes. 8. Place the smaller eggplant/tomato stacks onto the larger ones. You will end up with 4 stacks, each stack containing 2 ...
From cleaneatingveggiegirl.com
EGGPLANT STACK APPETIZER RECIPE - FOOD NEWS
2. Preheat oven to 500F. 3. Slice 4 tomatoes into thin slices. 4. In a small bowl, mix 6 oz crumbled feta cheese, 2 minced garlic cloves, 1 teaspoon extra-virgin olive oil, and 2 …
From foodnewsnews.com
ROASTED EGGPLANT TOMATO STACK | INTERMITTENT FASTING RECIPES - DR ...
Deglaze the pan: Remove onions from pan and pour 1/4 cup balsamic vinegar. As the liquid bubbles, scrape up the fond and reserve glaze to pour over stacks. Create your stack: layer 1 eggplant slice, 1 tomato slice, 1/8 cup of onions, 1 slice of eggplant, 1/8 cup of onions, a sprinkle of goat cheese, 2 tablespoons of balsamic glaze (bottom to top).
From drjanet.com
MEMPHIS FOOD GUY BLOG: ROASTED EGGPLANT AND TOMATO STACKS
Line 2 large rimmed baking sheets with heavy-duty aluminum foil. Grease the foil with a thin coating of olive oil. Arrange the slices in a single layer on 1 baking sheet. Arrange the tomato slices in a single layer on the second baking sheet. Sprinkle the garlic, ½ teaspoon salt, and 1/8 teaspoon pepper over the tomato slices.
From memphisfoodguy.blogspot.com
ROASTED EGGPLANT AND TOMATO STACKS - HOUSTON PRESS
Roasted Eggplant and Tomato Stacks 3 large globe eggplants, each about 1 pound, cut crosswise into 1/2-inch slices 1/4 cup kosher salt, plus more for seasoning
From houstonpress.com
EGGPLANT STACKS WITH TOMATO AND MOZZARELLA | READY SET EAT
Preheat oven to 400°F (200°C). In large skillet, heat 2 tbsp. (30 mL) of oil over medium-high heat. Add a layer of eggplant; fry until lightly golden on both sides, adding more oil as needed, about 2 minutes per side. Remove eggplant to plate. Repeat process until all eggplant is golden.
From readyseteat.ca
ROAST EGGPLANT WITH TOMATOES - ITALIAN FOOD BOSS
Cut the eggplants in slices not too thick and lay them on an oven tray (use a baking sheet and pour some oil too); Once you have all your eggplant slices in the tray, with a small knife perform some incisions on each eggplant slice; Add some salt and sprinkle some oil on top; Put straight in the oven for about 10 minutes at 200C (392F);
From italianfoodboss.com
GRILLED EGGPLANT & TOMATO STACKS RECIPE | EATINGWELL
Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter. Step 3 Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf. Step 4
From eatingwell.com
ROASTED CABBAGE, EGGPLANT AND TOMATO STACKS! HEALTHY AND …
Jun 30, 2020 - Roasted Cabbage, Eggplant and Tomato Stacks! Healthy, delicious and looks beautiful served! Makes a perfect flavor-packed vegetarian meal. Jun 30, 2020 - Roasted Cabbage, Eggplant and Tomato Stacks! Healthy, delicious and looks beautiful served! Makes a perfect flavor-packed vegetarian meal. Pinterest. Today. Explore. When autocomplete results …
From pinterest.com
ROASTED EGGPLANT WITH TOMATO DRESSING RECIPE | FOOD & WINE
Meanwhile, peel the tomatoes with a vegetable peeler. Working over a coarse sieve set over a bowl, cut the flesh from the tomatoes and transfer to a shallow bowl.
From foodandwine.com
MEDITERRANEAN GRILLED EGGPLANT TOMATO STACKS - DIETITIAN JENN
Then grill the eggplant and tomato for about 3-4 minutes. Remove those, then put the mozzarella slices on just until it starts melting. Stack the grilled ingredients, drizzle with the balsamic reduction, and top with fresh basil.
From dietitianjenn.com
ROASTED EGGPLANT AND TOMATO STACKS | PUNCHFORK
Ingredients Ingredients Makes 8 servings 3 large globe eggplants, each about 1 pound, cut crosswise into 1/2-inch slices 1/4 cup kosher salt, plus more for seasoning 2 tablespoons good-quality balsamic vinegar 16 slices large tomato, each 1/4-inch thick 1 1/2 teaspoons minced garlic 1 1/2 pounds fresh mozzarella, cut into 1/4-inch slices
From punchfork.com
ROASTED EGGPLANT STACKS - JAMIE GELLER
Preparation. Preheat oven to 375°F. Pour oil onto a baking sheet. Slice eggplant into 16 (1-inch thick) rounds. Place rounds on prepared baking sheet, turning so both sides are coated in oil and arrange in a single layer. Roast at 375°F for 25 …
From jamiegeller.com
ROASTED EGGPLANT AND RICOTTA STACKS WITH A CREAMY …
Slice the eggplant into rounds. Put eggplant slices on a baking sheet in a single layer. Brush the eggplant slices with olive oil on both sides. Put eggplant in the oven and bake for 20 minutes. In the meantime, in a bowl add ricotta cheese, parmesan, roasted garlic, salt, red pepper, black pepper, and nutmeg and mix well. Set aside.
From eatdrinkplayla.com
ROASTED EGGPLANT AND TOMATOES WITH YOGURT DIP - FOOD DOLLS
Preheat oven to 375 degrees F. In a large baking dish or a sheet pan add tomatoes, eggplant, olives, thyme, oregano, salt, pepper, garlic, and olive oil. Toss everything together and spread in a single layer. Bake for 40 minutes or until eggplant is tender. Set aside to slightly cool.
From fooddolls.com
ROASTED EGGPLANT AND TOMATO STACKS FOOD FAMILIES.COM
On the cookie sheet with the eggplant slices, place one slice of mozzarella on top of each eggplant slice. Top the mozzarella with a tomato slice and another slice of eggplant. When all the pieces are arranged, put the cookie sheet back in the oven until the mozzarella starts to melt. Then remove, drizzle with olive oil and serve.
From families.com
ROASTED GREEN TOMATOES AND EGGPLANT STACKS - THE DAILY MEAL
Directions. Preheat the oven to 400 degrees. Chop 4 of the basil leaves. Combine the eggplant, tomatoes, chopped basil, olive oil, salt, and garlic. Season with pepper, to taste. Toss to coat. Line a baking sheet with parchment paper and grease lightly. Spread the mixture on the baking sheet without overlapping.
From thedailymeal.com
STACKED EGGPLANT RECIPE - THERESCIPES.INFO
Eggplant Parmesan Stacks Recipe | Martha Stewart best www.marthastewart.com. Preheat oven to 425 degrees. Season eggplant with salt. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side. Drain on paper towels. …
From therecipes.info