Best 7 Garlicky Eggplant Tomato And Basil Bobolis Recipes
Prepare to embark on a culinary journey with our comprehensive guide to cooking garlicky eggplant tomato and basil boboli. This tantalizing dish, bursting with vibrant flavors and aromas, will transport your taste buds to the sun-kissed fields of Italy. Whether you're a seasoned chef or a novice cook seeking a new culinary adventure, this article will provide you with all the necessary knowledge and guidance to create this delightful dish. From selecting the freshest ingredients to mastering the art of balancing flavors, we'll take you through each step of the cooking process, ensuring that your garlicky eggplant tomato and basil boboli turns out perfect. So gather your apron, sharpen your knives, and let's embark on this savory expedition together!
Here are our top 7 tried and tested recipes!
THAI BASIL EGGPLANT
Basil is my favorite herb and maybe a reason I love Thai food so much. The soups, curries, and stir-fries taste amazingly different with just few handfuls of sweet basil. This recipe is super easy and cooks in very little time. Serve with freshly cooked jasmine or basmati rice.
Provided by ChiBites
Categories Side Dish Vegetables Eggplant
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
- Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.
Nutrition Facts : Calories 156.8 calories, Carbohydrate 31.9 g, Fat 3.4 g, Fiber 17.6 g, Protein 6.1 g, SaturatedFat 0.5 g, Sodium 241 mg, Sugar 13.1 g
EGGPLANT AND TOMATO CASSEROLE
This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!
Provided by LPATTERSON1978
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
- Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
- Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g
GARLICKY EGGPLANT, TOMATO AND BASIL BOBOLIS
I found this recipe on the epicurious website. It was originally in the October 1991 issue of Bon Appetit magazine. I made some modifications for my own tastes and was pretty pleased with the result. You could probably increase or decrease the topping ingredients for your own personal preferences. If you really like garlic use up to 4 cloves or maybe 2 Japanese eggplants. Enjoy!
Provided by Kim127
Categories Lunch/Snacks
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Place thinly sliced eggplant slices on a large baking sheet and brush both sides with the olive oil.
- Broil until eggplant starts to brown, turn over slices and broil again. Takes about 6-8 minutes. Cool slightly.
- Turn the oven down to 450 degrees.
- Place the boboli crust on a large baking sheet or pizza stone.
- Sprinkle the 1 cup of shredded mozzarella on the crust. Top with eggplant slices, sliced tomatoes, goat cheese, garlic slices and fresh basil. Place sliced mozzarella on top.
- Bake until cheese melts and the edges brown. About 12-15 minutes.
- Let stand for 10 minutes. Cut into wedges and serve!
Nutrition Facts : Calories 699.7, Fat 52.1, SaturatedFat 25.6, Cholesterol 122.6, Sodium 936.1, Carbohydrate 23.7, Fiber 10.7, Sugar 10.7, Protein 38.1
GARLICKY EGGPLANT, TOMATO AND BASIL BOBOLIS
Categories Cheese Garlic Tomato Bake Vegetarian Kid-Friendly Goat Cheese Basil Eggplant Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Arrange eggplant slices on large baking sheet. Brush oil over both sides of eggplant. Season with salt and pepper. Broil until eggplant is tender and begins to brown, turning occasionally, about 6 minutes. Cool.
- Place 2 large baking sheets in oven on separate racks and preheat to 500°F. Sprinkle 1 cup mozzarella cheese over each Boboli crust. Top with eggplant slices, chopped tomatoes, goat cheese, garlic slices and fresh basil. Sprinkle remaining mozzarella cheese over pizza. Transfer Bobolis to preheated baking sheets in oven. Bake until cheese melts and pizza edges are brown and crisp, about 12 minutes. Transfer to work surface. Let stand 10 minutes. Cut into wedges. Reassemble on platter and serve.
EGGPLANT, TOMATO AND BASIL ROLL-UPS
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the ends from the eggplant and slice lengthwise 1/8-inch thick.
- Place each eggplant slice on a lightly sprayed saute pan over medium low heat to slightly toast. The eggplant should be moist and pliable. Keep the saute pan warm.
- Slice the tomatoes 1/8-inch thick.
- Lay the eggplant slices flat and lay a tomato slice at the bottom and place a basil leaf on top of the tomato. Grind some fresh pepper over the basil/tomato. Combine the cheeses and sprinkle a teaspoon of the cheeses and a pinch of the chile on top of the basil leaf.
- Roll-up the eggplant/tomato lengthwise and place seam side down in the warmed saute pan. Repeat until all the eggplant are rolled up. Bring the heat up to medium and slightly sear the roll-ups. Turn to brown all sides.
EGGPLANT (AUBERGINE) TOMATO AND CHEESE BAKE
Make and share this Eggplant (Aubergine) Tomato and Cheese Bake recipe from Food.com.
Provided by Gretchen Lauro
Categories Vegetable
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Dip eggplant in flour, then egg and then in bread crumbs.
- Heat 1/4 inch oil in skillet and cook eggplant in batches, until golden brown on both sides.
- Place cooked eggplants on paper towels to drain and season with salt and pepper.
- In bottom of baking dish alternate layers of tomatoes and eggplant, salt and pepper, grated Parmesan cheese and Mozzarella slices, ending with Mozzarella on top.
- Bake in pre heated oven 350F degrees uncovered, for 60 minute.
Nutrition Facts : Calories 767, Fat 49, SaturatedFat 15.5, Cholesterol 114.5, Sodium 1329.9, Carbohydrate 53.1, Fiber 8.6, Sugar 9.9, Protein 30.9
EGGPLANT AND ROAST TOMATOES GRATIN
Provided by Elaine Louie
Categories dinner, lunch
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 11 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 1116 milligrams, Sugar 15 grams
Tips:
- To ensure perfectly cooked eggplant, choose firm and shiny vegetables. Avoid those with blemishes or soft spots.
- When roasting the eggplant, keep an eye on it to prevent burning. The ideal texture is tender and slightly caramelized.
- If you don't have a grill pan, you can cook the eggplant slices in a regular skillet over medium heat.
- For the tomato sauce, use ripe and flavorful tomatoes. You can also add a pinch of sugar or honey to balance the acidity.
- Fresh basil adds a delicious burst of flavor to the dish. If you don't have fresh basil on hand, you can use dried basil, but it won't be as flavorful.
- Feel free to experiment with different types of cheese. Mozzarella, parmesan, and goat cheese are all great options.
- To make the Boboli crust, you can use store-bought or homemade dough. If using store-bought dough, let it come to room temperature before assembling the Boboli.
- When baking the Boboli, keep an eye on it to prevent overcooking. The crust should be golden brown and crispy.
Conclusion:
This mouthwatering Garlicky Eggplant, Tomato, and Basil Boboli is a delightful dish perfect for any occasion. It combines the smoky flavor of roasted eggplant, the tangy sweetness of tomato sauce, the aromatic freshness of basil, and the crispy texture of Boboli crust. With a few simple tips and tricks, you can easily create this delicious and impressive dish at home. So gather your ingredients, preheat your oven, and let's get cooking!
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