ROASTED JAPANESE EGGPLANT WITH CRUSHED TOMATO, PECORINO AND THYME
This roasted eggplant was adapted from a recipe from the Phoenix chef Chris Bianco, who regularly showcases Arizona eggplant as an antipasto at his restaurants Pizzeria Bianco and Tratto. But it works just as well with thick sliced conventional eggplant, and tomato sauce or sweet peppers substituted for the heirloom tomato. The succulent roasted eggplant comes together with the comforting flavors of the thyme, garlic and tomato. Serve as a side, or pair with polenta or fresh bread to round out a main course.
Provided by Brett Anderson
Categories dinner, lunch, vegetables, appetizer, main course
Time 50m
Yield 4 servings as an antipasto, or 2 as a main dish
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 18 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1417 milligrams, Sugar 20 grams
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T. de Blanken
[email protected]This dish was delicious! The eggplant was roasted to perfection and the tomatoes and pecorino cheese added a great flavor. I would definitely recommend this recipe.
Nathan Gonzalez
[email protected]I love this recipe! The roasted eggplant is so tender and flavorful. The crushed tomatoes and pecorino cheese add a nice tang and creaminess. I also love the addition of thyme. It gives the dish a nice earthy flavor.
SHYMI STHA
[email protected]This recipe is a keeper! The roasted eggplant was so flavorful and juicy. The crushed tomatoes and pecorino cheese added a nice tang and creaminess. The thyme was a great addition as well. I served this dish with grilled chicken and it was perfect.
Sm Naeem
[email protected]I made this dish last night and it was a hit! My family loved the smoky flavor of the roasted eggplant and the creamy texture of the tomatoes. The pecorino cheese added a nice salty touch and the thyme gave it a subtle but delicious herbal flavor. I
Malachi Jarrett
[email protected]This roasted Japanese eggplant dish was an absolute delight! The combination of flavors and textures was simply divine. The eggplant was perfectly roasted, tender on the inside and slightly crispy on the outside. The crushed tomatoes added a vibrant