Best 5 Eggplant Crisps With Skordalia And Oven Dried Tomatoes Recipes

Eggplant crisps with skordalia and oven-dried tomatoes, a dish that combines the flavors of the Mediterranean, is a culinary delight. The crispy texture of the eggplant, the creamy and garlicky skordalia, and the tanginess of the oven-dried tomatoes create a harmonious blend of flavors and textures that will tantalize your taste buds. This article will guide you through the process of creating this delectable dish, providing step-by-step instructions and helpful tips to ensure a perfect outcome. Whether you're a seasoned cook or a novice in the kitchen, this recipe is accessible and will allow you to impress your friends and family with a delightful appetizer or main course.

Here are our top 5 tried and tested recipes!

EGGPLANT CRISPS WITH SKORDALIA AND OVEN-DRIED TOMATOES

Eggplant Crisps with Skordalia and Oven-Dried Tomatoes image

Provided by John Harris

Categories Milk/Cream Egg Garlic Olive Potato Tomato Appetizer Bake Fry Basil Almond Eggplant Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 23

Ingredients

Oven-Dried Tomatoes
6 plum tomatoes, cored, halved lengthwise, seeded
1/4 cup extra-virgin olive oil
1 garlic clove, chopped
1 teaspoon chopped fresh thyme
Skordalia
1 head of garlic
1 tablespoon extra-virgin olive oil
1 pound russet potatoes, peeled, cut into 3/4-inch cubes
6 tablespoons whipping cream
1/4 cup (1/2 stick) butter
1 tablespoon sour cream
1 cup sliced almonds, toasted, cooled, finely ground
1 tablespoon fresh lemon juice
1 garlic clove, minced
Eggplant
18 1/4-inch-thick round eggplant slices (cut from 1 large)
4 cups whole milk
6 large egg whites
2 cups dry breadcrumbs
4 cups vegetable oil (for frying)
3/4 cup thinly sliced fresh basil
1 cup oil-cured olives

Steps:

For tomatoes:
Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Mix all ingredients in large bowl. Arrange tomatoes, cut side down, on prepared baking sheet; drizzle any remaining mixture from bowl over tomatoes. Bake 1 hour; turn tomatoes over and bake until slightly dried but still tender, about 1 hour longer. Peel skin off warm tomatoes. (Can be made 2 days ahead. Cool, then cover and refrigerate.)
For skordalia:
Preheat oven to 350°F. Cut top 1/2 inch off garlic head, exposing cloves. Place garlic in small ovenproof dish; drizzle with 1 tablespoon oil. Cover tightly with foil and bake until cloves are soft, about 50 minutes. Cool. Squeeze garlic head from bottom to release garlic from skins.
Cook potatoes in medium saucepan of simmering salted water until tender when pierced with fork, about 12 minutes; drain. Bring cream and butter to simmer in large saucepan. Remove from heat; whisk in sour cream. Add potatoes to cream mixture and mash. Mix roasted garlic, ground almonds, lemon juice, and minced fresh garlic into potatoes. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)
For eggplant:
Soak eggplant slices in milk in large bowl 1 hour. Drain; pat dry. Sprinkle eggplant lightly with salt. Whisk egg whites in medium bowl until frothy. Dredge eggplant in egg whites, then breadcrumbs, coating completely; place on baking sheet. (Can be made 2 hours ahead. Cover and refrigerate.)
Heat vegetable oil in heavy large skillet over medium-high heat to 350°F. Working in batches, add eggplant slices to skillet and fry until golden, about 2 minutes per side. Using slotted spatula, transfer to paper towels to drain. Sprinkle with salt and pepper.
Place 1 tablespoon skordalia in center of each of 6 plates. Top skordalia with 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon sliced basil, 1 oven-dried tomato half, 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon basil, 1 oven-dried tomato half, and 1 more eggplant slice. Garnish with olives and serve.

ROASTED EGGPLANTS AND TOMATOES

Roasted Eggplants and Tomatoes image

Provided by Giada De Laurentiis

Categories side-dish

Time 45m

Yield 4 to 8 servings

Number Of Ingredients 8

Ingredients

4 Japanese eggplants, halved lengthwise
4 Roma tomatoes, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper
4 teaspoons minced garlic
1/2 teaspoon dried oregano leaves
1 (14-ounce) can diced tomatoes, drained
1/3 cup dried plain bread crumbs

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

EGGPLANT CHIPS

Eggplant Chips image

Makes crunchy eggplant chips, perfect for a tasty nutritious snack.

Provided by Michele O'Sullivan

Categories Appetizers and Snacks Snacks Snack Chip Recipes

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

1 eggplant, sliced into strips
½ cup soft bread crumbs
⅛ cup grated Romano cheese
1 clove garlic, chopped
2 sprigs fresh parsley, chopped
½ teaspoon dried oregano
salt and pepper to taste
2 tablespoons vegetable oil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Cut eggplant strips in half again, lengthwise. Lay strips on a baking sheet.
In a small bowl combine bread crumbs, Romano cheese, garlic, parsley, oregano, salt and pepper. Sprinkle over eggplant strips and drizzle with oil.
Bake in preheated oven for 25 minutes, or until crispy.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 19 g, Cholesterol 3.9 mg, Fat 8.9 g, Fiber 4.4 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 155.3 mg, Sugar 5.4 g

CRISPY BAKED EGGPLANT

Crispy Baked Eggplant image

This recipe is so quick and simple yet utterly delicious! If you like crispy food and eggplant, you're bound to like this one.

Provided by A Good Thing

Categories Cheese

Time 20m

Yield 10 slices, approx., 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 large eggplant, peeled and cut crosswise in 1/2 inch slices
1/2 cup mayonnaise
1 tablespoon dried onion flakes (optional)
1/4 teaspoon salt
1/3 cup dry breadcrumbs
1/4-1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning

Steps:

Preheat oven to 425°F.
In a small bowl stir together mayonnaise, dried onion, and salt.
In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.
Place eggplant slices on a lightly oiled baking sheet or shallow baking dish.
Bake in hot oven for about 12 to 15 minutes turning about half way through.
Enjoy!
(This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).

Nutrition Facts : Calories 209.9, Fat 12.3, SaturatedFat 2.7, Cholesterol 13.1, Sodium 518.3, Carbohydrate 21.6, Fiber 5.1, Sugar 5.7, Protein 5.2

EGGPLANT (AUBERGINE) AND TOMATO CRISP

Eggplant (Aubergine) and Tomato Crisp image

I got this from the Delicious Living magazine (Oct. 2006). They have quite a few good recipes this month. I used sourdough bread for the breadcrumbs since I had a ton of it and it still turned out great. Not sure if the sourdough made it better or not. Have to try it the regular way too. I also used all dry seasonings, instead of fresh. It's a little time consuming, but great on a fall day. Oh, don't bother to peel the eggplant. It was fine unpeeled.

Provided by WI Cheesehead

Categories Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
2 tablespoons balsamic vinegar
6 garlic cloves, minced
4 tablespoons fresh basil, chopped
1/2 teaspoon dried oregano
salt & fresh ground pepper, to taste
2 medium eggplants, peeled and cut into 1/2-inch slices
1 yellow bell pepper, cut into 1/2-inch strips
4 large ripe tomatoes, cut into 1/4-inch slices
3 tablespoons chopped fresh parsley
6 cups whole wheat breadcrumbs
1 teaspoon dried thyme
2 teaspoons chopped fresh rosemary
1/2 cup freshly grated parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons olive oil
salt & fresh ground pepper, to taste
basil leaves, for garnish

Steps:

Preheat oven to 425°. In a small bowl, whisk together oil, vinegar, garlic, basil, oregano, salt and pepper; brush on both sides of eggplant, bell pepper and tomato slices.
Place vegetables on a large baking sheet. Jellyroll pan works nice.
Cover with foil and bake for 10 minutes.
Remove foil and bake another 10 minutes.
Lightly coat a shallow casserole or gratin dish with cooking spray.
Place a layer of eggplant on bottom; top with a layer of bell pepper, then a layer of sliced tomatoes.
Repeat layers, using all remaining vegetables and ending with a layer of tomatoes.
Mix together all topping ingredients except fresh basil leaves.
Sprinkle over vegetables.
Bake for 30 minutes. Garnish with fresh basil leaves.

Nutrition Facts : Calories 151.5, Fat 9.1, SaturatedFat 2.1, Cholesterol 5.5, Sodium 105.8, Carbohydrate 15.1, Fiber 6.2, Sugar 6.4, Protein 5.1

Tips:

To make perfect eggplant crisps, choose eggplants that are firm and have no blemishes. Cut them into thin, even slices to ensure they cook evenly.
Soaking the eggplant slices in salted water for 30 minutes before cooking helps to remove the bitterness and makes them more tender.
Use a combination of breadcrumbs and grated Parmesan cheese to coat the eggplant slices. This coating adds a delicious crispy texture and enhances the flavor.
To make the skordalia, use fresh garlic and stale bread. The stale bread helps to thicken the sauce and gives it a creamy texture.
When roasting the tomatoes, use a low oven temperature to prevent them from drying out. The slow roasting process concentrates their flavor and makes them wonderfully sweet and chewy.

Conclusion:

Eggplant crisps with skordalia and oven-dried tomatoes is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. The crispy eggplant slices are perfectly complemented by the creamy skordalia and the sweet and tangy oven-dried tomatoes. This dish is sure to impress your guests, and it's also a great way to use up leftover eggplant.