Roasted Eggplant With Harissa Potatoes And Tomatoes Recipes

ROASTED EGGPLANT AND POTATOES RECIPE

Steps:

• Preheat oven to 425˚ F.
• Use a silicone baking mat or cover a baking pan with aluminum foil. Spray with olive oil (may substitute vegetable oil spray but I prefer the extra flavor of olive oil).
• Toss the eggplant with salt and place in a colander for 30 minutes to drain off bitter juices. (I often skip this part if my eggplant is small and very fresh.)
• Put the potatoes into a large bowl and spray with oil. Toss to lightly coat all pieces. Sprinkle half of the salad dressing mix over the potatoes and toss again. Spread on a prepared baking sheet and roast for 10 minutes.
• Rinse eggplant well and pat dry. Put the eggplant, zucchini, onions, mushrooms, and red pepper in a large bowl, spray with oil and toss with the remaining dry salad dressing. Add to potatoes on a baking pan and stir carefully. Continue roasting vegetables until tender about 30-40 minutes.
• Serve immediately. Sprinkle with chopped fresh parsley or basil, if desired.

ROASTED POTATOES AND TOMATOES

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

ROASTED EGGPLANT WITH HARISSA POTATOES AND TOMATOES

Steps:

• Preheat oven to 420 degrees F.
• Peel eggplant and slice into 1/3 inch thick slices.
• Sprinkle with salt and let sit while you skin and cube the potatoes (about 1/2 inch cubes).
• Place a non-stick sheet or paper on a baking tray, pat eggplant slices dry and brush both sides of each slice with olive oil. Layer on baking tray and put in the oven for about 15 minutes. Watch them, they might take longer or shorter. They should not become mushy but just look and feel done and smell a little caramelized.
• In a skillet, heat 1 tablespoon olive oil, add potatoes and season with salt to taste.
• Fry potatoes until crisp and done, about 15 minutes.
• Stir together water, tomato paste and harissa, pour over potatoes and heat through.
• Remove skillet from heat.
• Chop the tomatoes into 1/2 inch cubes.
• Get eggplant slices out of the oven, divide on two plates.
• Top the eggplant slices with potatoes.
• Top potatoes with chopped tomatoes.
• Serve immediately.

ROASTED EGGPLANTS AND TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
• Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
• Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
• Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

ROASTED POTATOES WITH HARISSA BUTTER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Rinse potatoes in a colander to remove excess starch. Drain.
• Place potatoes in a large microwave-safe bowl; add 1 tablespoon oil and salt and toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.
• Spread potatoes on the lined baking sheet. Drizzle with remaining oil and toss to coat. Spread out in an even layer.
• Roast in the preheated oven until golden brown, about 20 minutes. Stir and continue roasting until evenly browned, about 5 minutes more.
• Meanwhile, combine butter, harissa, cilantro, and lemon zest in the same bowl. Mash together with a fork. Taste and season with salt if needed. Add potatoes to the harissa butter and toss. Serve immediately.

BAINGAN BHARTA ( SPICY ROASTED EGGPLANT WITH TOMATOES, CILANTRO

Steps:

• Preheat oven to 350°.
• Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet.
• Roast eggplant until flesh is soft, about 1 hour.
• Cool slightly.
• Using spoon, scoop pulp from eggplant halves into medium bowl and mash.
• Discard skins.
• Heat oil in heavy large skillet over medium-high heat.
• Add onions and sauté until golden brown, for about 6 minutes.
• Add ginger and stir for 1 minute.
• Add tomatoes and next 4 ingredients. Sauté for 5 minutes to blend flavors.
• Add eggplant and stir until slightly thickened (about 5 minutes).
• Remove from heat.
• Stir in cilantro.
• Season with salt and pepper.