Best 3 Roasted Eggplant And Tomato Stacks Recipes
Roasted eggplant and tomato stacks are a vibrant and flavorful dish that is perfect for summer gatherings or as a light and healthy meal. The tender roasted eggplant, juicy tomatoes, and fragrant herbs combine to create a delicious and satisfying dish. This article will provide you with a step-by-step guide to creating the perfect roasted eggplant and tomato stacks, using fresh, seasonal ingredients and simple cooking techniques. Along the way, we will also explore variations and serving suggestions to make this dish your own. So gather your ingredients, preheat your oven, and get ready to enjoy the irresistible flavors of roasted eggplant and tomato stacks.
Here are our top 3 tried and tested recipes!
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
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 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.
Tips:
- Choose small to medium-sized eggplants and tomatoes that are firm and evenly colored.
- Slice the eggplants and tomatoes evenly so that they cook evenly.
- Use a sharp knife to slice the eggplants and tomatoes, as a dull knife can crush the vegetables and make them watery.
- Season the eggplants and tomatoes with salt, pepper, and other spices to taste before roasting.
- Roast the eggplants and tomatoes at a high temperature until they are tender and slightly caramelized.
- To make the stacks, layer the roasted eggplants and tomatoes with fresh basil leaves and a drizzle of balsamic vinegar.
Conclusion:
Roasted eggplant and tomato stacks are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be customized to your own taste. With their vibrant colors and flavors, these stacks are sure to impress your guests. So next time you're looking for a healthy and flavorful dish, give roasted eggplant and tomato stacks a try.
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