RECIPES WITH TOMATOES AND EGGPLANT RECIPES

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EGGPLANT WITH TOMATOES RECIPE - NYT COOKING



Eggplant With Tomatoes Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 50 minutes

Yield 4 servings

Number Of Ingredients 9

1 medium-size eggplant, about 1 pound
4 medium-size tomatoes, about 1 pound
2 teaspoons finely minced garlic
1/2 teaspoon rosemary
1/2 teaspoon oregano
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons olive oil
1 tablespoon finely chopped parsley

Steps:

  • Preheat oven to 450 degrees.
  • Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
  • Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
  • Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
  • Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.

Nutrition Facts : @context http//schema.org, Calories 225, UnsaturatedFatContent 17 grams, CarbohydrateContent 11 grams, FatContent 21 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 3 grams, SodiumContent 582 milligrams, SugarContent 6 grams

TOMATO AND EGGPLANT TIAN RECIPE | MELISSA D'ARABIAN | FO…



Tomato and Eggplant Tian Recipe | Melissa d'Arabian | Fo… image

Provided by Melissa d'Arabian : Food Network

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 7

2 to 3 tablespoons extra-virgin olive oil
1 small eggplant, sliced 1/4-inch thick
Kosher salt
2 small onions, sliced into 1/4-inch thick rounds
1 clove garlic
2 small tomatoes, sliced into 1/4-inch thick rounds
1/4 cup shredded Parmesan

Steps:

  • Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
  • In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
  • Rub a small flameproof baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.

Nutrition Facts : ServingSize 1 of 4 servings, Calories 160, FatContent 11g, SaturatedFatContent 3g, CarbohydrateContent 12g, FiberContent 4g, SugarContent 6g, ProteinContent 5g, CholesterolContent 6mg, SodiumContent 471mg

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