Best 5 Roasted Eggplant And Tomato Stacks Recipes

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**Roasted Eggplant and Tomato Stacks: A Culinary Symphony of Mediterranean Flavors**

Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our roasted eggplant and tomato stacks. This tantalizing vegetarian dish is a symphony of vibrant flavors, featuring tender eggplant slices, juicy tomatoes, aromatic herbs, and a tangy balsamic glaze. Savor the smoky sweetness of roasted eggplant, the refreshing acidity of tomatoes, and the herbaceous notes of basil and oregano. Each bite offers a delightful interplay of textures, from the soft and yielding eggplant to the burst of juicy tomatoes. Drizzled with a balsamic glaze, these stacks are elevated to a new level of flavor, creating a perfect balance of sweet and tangy notes. Indulge in this delectable dish as a main course or as a delectable side, and let the flavors of the Mediterranean transport you to a culinary paradise.

Let's cook with our recipes!

ROASTED TOMATO AND EGGPLANT GRATIN



Roasted Tomato and Eggplant Gratin image

Provided by Aaron May

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 16

1 cup panko
1/2 cup grated pecorino
3 tablespoons extra-virgin olive oil
2 teaspoons chopped oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup thinly sliced red onion
1 cup halved cherry tomatoes
1 cup chopped heirloom tomatoes
1 1/4 cups tomato puree
1/3 cup extra-virgin olive, plus more for drizzling
1 teaspoon soy sauce
1/4 teaspoon sriracha
5 large cloves garlic, thinly sliced
2 large eggplants, cut vertically and flesh scooped out (reserve eggplant skin)
1 cup grated or finely chopped fresh whole milk buffalo mozzarella (or other mozzarella cheese)

Steps:

  • For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil.
  • For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined.
  • Put the scooped-out eggplants in a baking dish. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time.
  • Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste.

ROASTED EGGPLANT AND TOMATOES



Roasted Eggplant and Tomatoes image

Also known as baigan chokah, this dish is often eaten with simple whole-grain flatbreads, such as chapatis, or rice. It can also be served as part of a meal in small, individual bowls. This recipe is courtesy of Madhur Jaffrey.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h10m

Yield Makes 1 1/4 cups

Number Of Ingredients 9

1 pound slim, tender eggplants (about 4 Japanese or 2 Italian)
2 medium plum tomatoes (8 ounces)
1 to 2 fresh hot green chiles, such as bird's-eye, Indian long, or serrano, finely chopped
4 1/2 teaspoons peeled and minced shallot
2 teaspoons finely chopped fresh mint
2 tablespoons chopped cilantro
2 to 3 teaspoons fresh lime juice
3 teaspoons mustard oil or fruity, good-quality extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat broiler, with rack in top third of oven. Line a rimmed baking sheet with foil. Use a fork to prick eggplants all over; prick tomatoes in a few places. Place both vegetables on prepared sheet and broil, turning occasionally, until charred all over and very soft, 15 to 20 minutes for tomatoes and slim eggplants, up to 40 minutes for larger eggplants. Remove as done and place in a sieve set over a bowl; let cool.
  • When cool enough to handle, peel eggplants and tomatoes. Remove and chop pulp finely; place in a bowl. Add chiles, shallot, mint, cilantro, lime juice, and 2 teaspoons mustard oil; season with salt and pepper. Mix and taste for balance of seasonings, adjusting as necessary. Refrigerate until ready to serve, or up to 2 days.
  • Put chokah in a serving bowl; drizzle remaining 1 teaspoon mustard oil over top. Serve cold or room temperature.

GRILLED EGGPLANT STACKS WITH TOMATO AND FETA



Grilled Eggplant Stacks with Tomato and Feta image

Categories     Tomato     Vegetarian     Quick & Easy     Feta     Basil     Eggplant     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 light-lunch or first-course servings

Number Of Ingredients 6

1 cup loosely packed fresh basil leaves
1/2 cup extra-virgin olive oil
2 medium eggplants (1 3/4 to 2 lb total)
1 large tomato (about 4 inches in diameter) and 2 medium tomatoes (about 2 1/2 inches in diameter)
3 oz feta, crumbled (about 3/4 cup)
Garnish: finely shredded fresh basil leaves

Steps:

  • Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped. Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Gather together sides of towel or filter and press gently on it to extract more oil. (You will have a generous 1/3 cup oil.) Reserve 1 tablespoon basil oil separately for serving. Scrape basil solids into a small bowl and reserve.
  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
  • While grill heats, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise rounds from each, starting from cut end. Reserve remaining eggplant for another use. Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, reserving remaining tomato for another use.
  • Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill on a lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, lightly brushing eggplant with more basil oil occasionally if it looks dry, until eggplant is very tender, 6 to 10 minutes. (Leave gas grill on.)
  • Make stacks:
  • On baking pan, arrange 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of reserved basil solids, then top each with 1 of 4 largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. Make another layer with medium-size eggplant rounds, basil solids, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.
  • Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes. Transfer stacks to 4 plates and drizzle plates with reserved basil oil.
  • Grilling Procedure
  • If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
  • Hot: When you can hold your hand there for 1 to 2 seconds
  • Medium-hot: 3 to 4 seconds
  • Low: 5 to 6 seconds
  • If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

EGGPLANT AND ROAST TOMATOES GRATIN



Eggplant and Roast Tomatoes Gratin image

Provided by Elaine Louie

Categories     dinner, lunch

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

1/2 cup grated pecorino
1 cup panko (Japanese bread crumbs)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
2 teaspoons minced parsley
1 cup red grape or tear-drop tomatoes
1 cup yellow grape or tear-drop tomatoes
14 basil leaves, roughly chopped
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups tomato puree
5 large garlic cloves, peeled and thinly sliced
2 to 2 1/4 pounds eggplants, peeled and cut into 1-inch cubes
1/3 cup extra virgin olive, plus more for drizzling
1 cup fresh whole milk buffalo mozzarella or other mozzarella cheese, grated or finely chopped

Steps:

  • For the bread crumbs: In a medium bowl, combine pecorino, panko, salt, pepper, olive oil, and parsley. Mix well until crumbs are evenly coated with oil. Set aside.
  • For the eggplant and tomatoes: Preheat oven to 375 degrees. In a large bowl, combine red tomatoes, yellow tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and 1/3 cup olive oil. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until thoroughly combined.
  • Pour into a 9 x 13 baking dish and top with remaining bread crumb mixture. Sprinkle the mozzarella over the top. Bake, uncovered, until eggplant is tender and top is lightly browned, 45 to 60 minutes; if after 30 minutes the top is browning too rapidly, cover the dish with foil for the remaining cooking time. Remove from oven, and let rest for 10 minutes before serving. Drizzle olive oil to taste over each serving, if desired.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 11 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 1116 milligrams, Sugar 15 grams

EGGPLANT, TOMATO, AND PESTO STACK



Eggplant, Tomato, and Pesto Stack image

Provided by Andrea Bemis

Categories     Cheese     Tomato     Appetizer     Side     Bake     Vegetarian     Mozzarella     Basil     Eggplant     Summer     Healthy     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1/3 cup plus 2 tablespoons chopped walnuts, divided
2 cups fresh basil leaves, plus more for garnish
3 medium garlic cloves
1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided
1/2 cup grated Parmesan
1 large eggplant, cut into 8 1/2-inch rounds
1 teaspoon sea salt
2 large heirloom tomatoes, cut into 4 slices each
4 slices (4 ounces) fresh mozzarella
1 tablespoon balsamic vinegar

Steps:

  • In a food processor, pulse 1/2 cup walnuts until finely chopped. Add 2 cups basil and garlic, and pulse while slowly adding 1/2 cup oil, scraping down sides as needed until smooth, about 1 minute. Add Parmesan; season with salt and black pepper; process until pesto is well combined. Heat oven to 400°F. Brush eggplant slices with remaining 1 1/2 tablespoons oil and sprinkle with sea salt; roast on a baking sheet, turning once, until tender and golden, 20 minutes. Top each with 1 tablespoon pesto. Alternately layer 2 eggplant slices, 2 tomato slices and 1 slice mozzarella. (Refrigerate any remaining pesto for another use.) Divide balsamic vinegar, remaining 2 tablespoons walnuts and basil leaves among stacks.

Tips:

  • Choose ripe, firm eggplants and tomatoes for the best flavor and texture.
  • To prevent the eggplant from absorbing too much oil, slice it thinly and pat it dry with paper towels before roasting.
  • Roast the eggplant and tomatoes until they are tender and slightly caramelized.
  • Use a variety of herbs and spices to flavor the roasted vegetables.
  • Layer the roasted eggplant and tomatoes with fresh mozzarella or ricotta cheese.
  • Serve the stacks warm or at room temperature.

Conclusion:

Roasted eggplant and tomato stacks are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are also a great way to use up leftover roasted vegetables. With a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and impressive. So next time you're looking for a new and exciting way to cook eggplant and tomatoes, give this recipe a try.

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