Roasted Japanese Eggplant With Crushed Tomato Pecorino And Thyme Recipes

SHEET PAN ROASTED JAPANESE EGGPLANT

Sheet Pan Roasted Japanese Eggplant image

Simple ingredients, big on flavor! Easy to make, tastes gourmet. Can be served warm or chilled as a side dish, or on top of pasta.

Provided by StunnaShades

Categories Eggplant Recipes

Time 50m

Yield 2

Number Of Ingredients 7

Ingredients

cooking spray
1 (4 ounce) Japanese eggplant, ends trimmed
1 small yellow onion
¼ cup extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray a sheet pan with cooking spray.
Slice eggplant into 1-inch thick slices, then quarter the slices. Chop onion in half, then quarter the halves.
Place eggplant and onion on the prepared sheet pan. Drizzle with olive oil, then sprinkle with garlic, salt, and pepper. Toss with your hands until well coated.
Bake in the preheated oven until golden brown and tender, about 40 minutes, tossing halfway through.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 8.2 g, Fat 28.2 g, Fiber 2.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 1166.2 mg, Sugar 2.9 g

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

Ingredients

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

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