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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Sajid Hamza
[email protected]This recipe was okay. The eggplant was a bit mushy for my taste and the topping was a bit too salty. I think I would try a different recipe next time.
David Boyd
[email protected]I've made this recipe several times and it's always a hit! The eggplant is always cooked perfectly and the topping is so flavorful. I highly recommend this recipe!
TAHOSIN AHMED
[email protected]This recipe was a bit too complicated for me. I think it would be better suited for an experienced cook.
Willie Ruffin
[email protected]Easy and delicious! I made this recipe for a weeknight dinner and it was a hit with the whole family. The eggplant was tender and flavorful, and the topping was cheesy and flavorful. Will definitely be making this again!
Jeremiah Gaisie
[email protected]Loved this recipe! The roasted eggplant was so flavorful and the topping was the perfect balance of tangy and cheesy. I will definitely be making this again and again!
Bishal Don
[email protected]This recipe was a disappointment. The eggplant was tough and the topping was bland. I would not recommend this recipe.
Ember Dumas
[email protected]I'm not a big fan of eggplant, but this recipe changed my mind! The roasted eggplant was so tender and flavorful, and the topping was the perfect complement. I will definitely be making this again.
Goreth Noreen
[email protected]This recipe is a keeper! The eggplant was cooked to perfection and the topping was so flavorful. I especially loved the hint of thyme. Will definitely be making this again and again.
tuwhano rauhihi
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the unique flavor of the roasted eggplant and the topping was the perfect finishing touch. Will definitely make it again!
Rehana Munawar
[email protected]This recipe was a bit too bland for my taste. I think it needed more herbs or spices to really bring out the flavor of the eggplant. Otherwise, it was a good recipe.
James Flin
[email protected]Easy to make and packed with flavor. I love the combination of roasted eggplant with the tangy tomato sauce and cheesy topping. A definite keeper!
md uzzal miah
[email protected]Delicious recipe! I made it for a dinner party and everyone raved about it. The roasted eggplant was melt-in-your-mouth tender and the topping was so flavorful. Highly recommend!
Celia Cabrera
[email protected]Followed the recipe exactly and the results were fantastic! The eggplant was tender and flavorful, and the topping was a perfect balance of tangy and cheesy. My family loved it!
Rajpoot Khokhr
[email protected]This roasted Japanese eggplant recipe was a hit! The combination of flavors from the crushed tomatoes, pecorino, thyme, and eggplant was divine. I especially loved the crispy edges of the eggplant. Will definitely make it again!