Best 3 Roasted Eggplants And Tomatoes Recipes

Indulge in a symphony of flavors with our collection of delectable eggplant and tomato recipes, a culinary journey that promises a delightful fusion of textures and tastes. Embark on a voyage of roasting, stuffing, grilling, and stewing, exploring a diverse range of dishes that showcase the versatility of these vibrant ingredients. From the smoky charm of roasted eggplants and tomatoes to the hearty goodness of stuffed eggplants and the vibrant flavors of grilled or stewed variations, our recipes cater to every palate and occasion. Get ready to tantalize your taste buds with each bite as you discover the culinary treasures that await within.

**Recipes Included:**

1. **Roasted Eggplants and Tomatoes:** Simplicity meets perfection in this classic dish, where tender eggplants and juicy tomatoes are roasted to perfection, their natural flavors enhanced by a drizzle of olive oil, a sprinkle of herbs, and a touch of balsamic vinegar.

2. **Stuffed Eggplants:** Experience a culinary masterpiece with these stuffed eggplants, a delightful combination of savory ground beef, aromatic rice, and a medley of herbs and spices, all nestled within tender eggplant shells.

3. **Grilled Eggplants and Tomatoes:** Embrace the smoky allure of grilled eggplants and tomatoes, where the smoky char of the grill infuses these vegetables with an irresistible depth of flavor, complemented by a tangy marinade and crumbled feta cheese.

4. **Stewed Eggplants and Tomatoes:** Immerse yourself in the comforting warmth of stewed eggplants and tomatoes, a hearty and flavorful dish that combines the rich flavors of stewed eggplants, tomatoes, bell peppers, and aromatic spices, simmered to perfection in a rich tomato sauce.

Let's cook with our recipes!

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

Ingredients

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.

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI

Roasted Baby Eggplant, Tomato, and Zucchini image

I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.

Provided by homecook626

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h20m

Yield 8

Number Of Ingredients 7

Ingredients

4 small purple eggplants, cut into 1 1/2-inch cubes
1 pinch salt and freshly ground pepper to taste
5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes
2 zucchini, cut into 1 1/2-inch cubes
1 large yellow onion, cut into 1 1/2-inch cubes
5 cloves garlic, or more to taste, peeled
2 tablespoons olive oil, or to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
Roast in preheated oven until the vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 14.6 g, Fat 3.9 g, Fiber 6.9 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 28.8 mg, Sugar 6.3 g

ROASTED EGGPLANT AND TOMATO STACKS

Roasted Eggplant and Tomato Stacks image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 1h45m

Yield 8 servings

Number Of Ingredients 8

Ingredients

3 large globe eggplants, each about 1 pound, cut crosswise into 1/2-inch slices
1/4 cup kosher salt, plus more for seasoning
Extra-virgin olive oil
2 tablespoons good-quality balsamic vinegar
Freshly ground black pepper
16 slices large tomato, each 1/4-inch thick
1 1/2 teaspoons minced garlic
1 1/2 pounds fresh mozzarella, cut into 1/4-inch slices

Steps:

In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
Rinse the eggplant under cold water and dry thoroughly with paper towels.
Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.

Tips:

When choosing eggplants, look for ones that are firm and have smooth, unblemished skin. Avoid eggplants that are soft or have bruises or wrinkles.
To prevent the eggplants from absorbing too much oil, slice them thinly and pat them dry with paper towels before roasting.
Roasting the eggplants and tomatoes brings out their natural sweetness and umami flavor. Be sure to roast them until they are tender and slightly caramelized.
If you don't have a grill, you can also roast the eggplants and tomatoes in the oven. Preheat the oven to 400 degrees Fahrenheit and roast the vegetables for 20-25 minutes, or until they are tender and slightly caramelized.
Roasted eggplants and tomatoes can be served as a side dish, appetizer, or main course. They are also a great addition to salads, sandwiches, and wraps.

Conclusion:

Roasted eggplants and tomatoes are a delicious and versatile dish that can be enjoyed in many different ways. They are a healthy and flavorful addition to any meal. With just a few simple ingredients and a little bit of time, you can create a delicious and satisfying dish that the whole family will enjoy.

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