Best 2 Long Roasted Eggplant With Garlic Labne And Tiny Chile Croutons Recipes
**Savory and Aromatic: A Culinary Journey through Roasted Eggplant, Garlic Labneh, and Tiny Chile Croutons**
Embark on a delightful culinary adventure with our trio of irresistible recipes. Indulge in the smoky, tender flesh of long-roasted eggplant, complemented by the tangy, creamy embrace of garlic labneh. Add a touch of heat and crunch with our crispy tiny chile croutons, creating a harmonious symphony of flavors and textures.
ROASTED EGGPLANT
This is the first step in most of my eggplant recipes. Large globe eggplants take from 20 to 25 minutes, depending on how plump they are. Small narrow eggplants like Japanese eggplants take about 15. The roasted eggplant is fragrant and delicate; if you need it to hold its shape in the recipe, roast for a shorter time, just until you see the skin beginning to wrinkle.
Provided by Martha Rose Shulman
Time 1h
Number Of Ingredients 2
Steps:
- Preheat the oven to 450ºF. Cut the stem and calyx off the eggplant, and cut in half lengthwise. Score large eggplants down the middle with the tip of a knife, being careful not to cut through the skin. (Japanese eggplants and other small eggplants needn't be scored.)
- Cover a baking sheet with foil and brush the foil with extra virgin olive oil. Place the eggplant on the foil, cut side down. Place in the oven and roast large, fat eggplants for 20 to 25 minutes (depending on the size). Roast small narrow Japanese eggplants (and other varieties) for 15 minutes, or until the skin has begun to shrivel, the edges and cut surface are browned, and the eggplant has softened but it hasn't collapsed.
- Remove from the oven and use a spatula to detach from the foil if the eggplant is sticking (if a thin surface of browned eggplant stays behind, don't worry). Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for 15 to 30 minutes.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 10 grams
ROASTED EGGPLANT WITH GARLIC AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
Tips:
- Choose the right eggplant: For the best results, look for medium-sized eggplants that are firm and have smooth, unblemished skin.
- Roast the eggplant low and slow: Roasting the eggplant at a low temperature for an extended period of time will help it to develop a rich, caramelized flavor.
- Don't overcrowd the pan: When roasting the eggplant, make sure to spread it out in a single layer on the baking sheet. This will ensure that it cooks evenly.
- Use a good quality garlic labne: Garlic labne is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. Look for a labne that is made with fresh garlic and has a creamy texture.
- Make the tiny chile croutons ahead of time: The tiny chile croutons can be made up to 2 days in advance. This will save you time when you're ready to assemble the dish.
Conclusion:
Long roasted eggplant with garlic labne and tiny chile croutons is a delicious and easy-to-make dish that is perfect for a summer meal. The eggplant is roasted until it is tender and caramelized, and the garlic labne and tiny chile croutons add a flavorful kick. This dish is sure to impress your guests, and it's also a great way to use up leftover eggplant.
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