Best 2 Eggplant Crisps With Skordalia And Oven Dried Tomatoes Recipes

Indulge in a delightful culinary journey with our tantalizing Eggplant Crisps with Skordalia and Oven-Dried Tomatoes recipe. This delectable dish is a symphony of flavors and textures, featuring crispy eggplant slices, a creamy and garlicky skordalia dip, and the sun-kissed sweetness of oven-dried tomatoes. The eggplant crisps, made from thinly sliced and seasoned eggplant, provide a delightful crunch that perfectly complements the smooth and flavorful skordalia. The oven-dried tomatoes add a burst of umami and a touch of tanginess, creating a harmonious balance of flavors. This recipe is a delightful appetizer, side dish, or even a light meal, and it's sure to impress your taste buds and leave you craving more. So, gather your ingredients, fire up your oven, and let's embark on this culinary adventure together.

Here are our top 2 tried and tested recipes!

ROASTED EGGPLANTS AND TOMATOES

Roasted Eggplants and Tomatoes image

Provided by Giada De Laurentiis

Categories side-dish

Time 45m

Yield 4 to 8 servings

Number Of Ingredients 8

Ingredients

4 Japanese eggplants, halved lengthwise
4 Roma tomatoes, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper
4 teaspoons minced garlic
1/2 teaspoon dried oregano leaves
1 (14-ounce) can diced tomatoes, drained
1/3 cup dried plain bread crumbs

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

EGGPLANT AND SUN-DRIED TOMATO SPREAD

Eggplant and Sun-dried Tomato Spread image

Provided by Ian Knauer

Categories Tomato Vegetarian Quick & Easy Dinner Lunch Eggplant Healthy Potluck Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1 head garlic
6 1/2 tablespoons extra-virgin olive oil, divided
2 1/2 pounds eggplant
1/2 cup oil-packed sun-dried tomatoes (3 ounces), chopped, plus 2 tablespoons tomato oil
1/2 cup chopped flat-leaf parsley
1/2 cup chopped basil
1 tablespoon fresh lemon juice
Accompaniment: toasted baguette slices

Steps:

Preheat oven to 400°F with rack in middle.
Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoon olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.
Meanwhile, cut eggplant into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze eggplant in a kitchen towel to remove liquid.
Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of eggplant until browned and tender, about 6 minutes. Transfer to a bowl. Cook remaining eggplant in olive oil in same manner (in 2 batches), transferring to bowl.
Add 1 cup cooked eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoon pepper. Season with salt and drizzle with tomato oil.
What to drink:
Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

Tips:

For perfectly crispy eggplant crisps, slice the eggplant thinly and evenly, and make sure to coat them well in olive oil before baking.
To achieve a flavorful skordalia, use good-quality olive oil and garlic, and blend until smooth and creamy.
For the best oven-dried tomatoes, select ripe, flavorful tomatoes and season them generously with herbs and spices.
To assemble the dish, layer the eggplant crisps, skordalia, and oven-dried tomatoes on a serving platter and drizzle with olive oil.
Garnish with fresh herbs, such as parsley or oregano, for an extra touch of flavor and color.

Conclusion:

This delightful recipe for eggplant crisps with skordalia and oven-dried tomatoes offers a unique and flavorful combination of textures and tastes. The crispy eggplant crisps, creamy skordalia, and tangy oven-dried tomatoes create a harmonious dish that is both satisfying and visually appealing. Whether served as an appetizer, main course, or side dish, this recipe is sure to impress your guests. With its simple ingredients and easy-to-follow instructions, it's a great option for home cooks of all skill levels. So gather your ingredients, preheat your oven, and get ready to enjoy this delicious and healthy dish!