Taste and adjust the seasonings, if needed. With the motor running, gradually stream in the oil and lemon juice, and season with salt and pepper. In a food processor, combine the basil, garlic, seeds, and miso. Continue roasting, uncovered, until the vegetables are soft and golden brown, about 25 minutes more. Then add the tomatoes and remaining tablespoon of oil, and toss to combine. Cover tightly with foil and roast until the eggplant is starting to soften, about 25 minutes. Pat the eggplant dry with paper towels.(This draws out the eggplant’s excess moisture and bitterness.) Sprinkle with the coarse salt and let stand until you see tiny moisture bubbles on the surface, 10 to 15 minutes. Arrange the eggplant in a single layer in a 9”x13” glass or ceramic baking dish (like Pyrex).Another benefit is that you can cook this recipe entirely in advance, which makes it perfect for dinner parties, potlucks, and even meal prep. Pile it into a ciabatta roll and take it to work for lunchīasically, there are a lot of possibilities here.Toss this with short-cut pasta (like penne or orecchiette) for a simple dinner, or serve it cool/at room temperature like pasta salad.You can serve this as a side, or use it as a building block for other dishes: This roasted eggplant and tomatoes with pesto is a simple and delicious way to cook up a bounty of fresh vegetables. It is essentially the same – although, of course, she calls them “aubergines” – but I tweaked the roasting method and pesto ingredients to suit my own preferences. This roasted eggplant and tomatoes recipe is inspired by something I spotted in Deliciously Ella’s latest book. (I’m not crying, you’re crying…) The two work together perfectly – like in eggplant parm, for example, or this Russian eggplant spread – since the meatiness of eggplant contrasts nicely with the tanginess of tomatoes. Leeks? Joltingly pungent in this refreshing side dish.Įggplant and tomatoes are both hallmarks of late summer eating and I wanted to honor them this week, as it is the last week of summer. Green beans? So good in this potato salad. If you’re a regular here on TNB, you know I’m forever on a mission to eat more vegetables, a wider variety of them, and in new preparations. Remove from the oven, place each stack on a plate, remove each toothpick, and garnish with fesh basil leaves.Roasted eggplant and tomatoes with pesto make a great side dish – or building block for pastas, sandwiches, and even lasagna!.Bake in a 350 degree oven for 5 minutes to allow the cheese to melt.Press a long toothpick into the center of each stack.Spread each with a tablespoon of sauce and a bit of cheese. Lastly place the smallest rounds on top of each stack.Spread 1 tablespoon of tomato sauce over each and top each with a bit of Sprinkle each with a bit of shredded mozzarella cheese. Starting with the largest 4 rounds, spread 1 tablespoon of tomato sauce.The eggplant rounds should be fork tender, but not soft and Place the coated eggplant rounds onto a nonstick baking sheet.Place each round in the breadcrumbs mixture, coating both sides well.Place the breadcrumbs and parmesan cheese into a shallow bowl.Liberally brush each round (both sides) with the mixture. In a small bowl stir together the mayonnaise and pesto.Slice the eggplant into 1/4″ thick rounds. Trim the ends from one medium eggplant discard.By brushing the eggplant rounds with a bit of the mayonnaise spread, moisture is sealed in which prevents the rounds from drying out in the oven. Eggplant are notorious for absorbing oil. Baking the eggplant rounds instead of frying them eliminates a tremendous amount of fat. I then placed the rounds onto a baking sheet and baked them at 375 degrees for 10-12 minutes. I coated each round in a mixture of Italian seasoned breadcrumbs and grated parmesan cheese. After slicing my eggplant into 1/4″ thick rounds, I brushed eat side liberally with the mayo blend. I decided to mix some Hellman’s Mayo with some prepared pesto. I don’t know exactly why, but thankfully, I am able to still have mayonnaise despite the fact that it contains egg. The first item to go to the chopping block for my revamped eggplant parm was the thick egg coating. As an adult, I have developed many food allergies, the most severe being to eggs.
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