LONG-SIMMERED EGGPLANT STUFFED WITH FARRO OR SPELT
This is a riff on imam bayildi, the long-cooking eggplant dish bathed in tomatoes and onions that is one of the great achievements of Turkish cuisine. I added cooked farro to the tomato-onion mix, making this more like a stuffed eggplant dish. The active cooking time is minimal, but the smothered eggplant must simmer for about 1 1/2 hours to achieve the intense, syrupy sauce and deep, rich flavor that make this dish such a wonder. Make it a day ahead for best results, and serve at room temperature on a hot night.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 3h30m
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with foil or parchment and brush with olive oil. Slit eggplants down the middle, being careful not to cut through the skin. Place on baking sheet and bake for 15 to 20 minutes, depending on the size, until outer skin begins to shrivel. Remove from oven and transfer, cut side down, to a colander set in the sink. Allow to drain for 15 minutes.
- Meanwhile, heat 2 tablespoons of the olive oil over medium heat in a large, lidded skillet and add onions. Cook, stirring often, until very tender, about 8 minutes, and add a generous pinch of salt and the garlic. Cook, stirring, for 30 seconds to a minute, until fragrant. Add tomatoes, herbs, salt to taste, 1 teaspoon of the sugar and the cooked farro or spelt. Transfer to a bowl. Taste and adjust salt.
- Turn eggplants over and place in the pan, cut side up. Season with salt. Gently pull apart at the slit and fill with the onion, tomato and farro mix. Spoon any mix that couldn't fit inside the eggplant over the top. Mix remaining olive oil, remaining sugar, water and lemon juice. Drizzle over and around the eggplants. Cover the pan and place over low heat. Cook gently for 1 to 1 1/2 hours, basting from time to time with the liquid in the pan, and adding water to the pan if it becomes too dry (this shouldn't happen; in my experience, the eggplant releases water as it simmers). By the end of cooking, the eggplants should have collapsed significantly and the liquid in the pan should be syrupy or even slightly caramelized. Spoon this over the eggplant. Allow to cool in pan, sprinkle with parsley and serve at room temperature.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 723 milligrams, Sugar 10 grams
ROASTED EGGPLANT AND TOMATO PASTA
This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven't been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don't eat dairy, feel free to leave them out.
Provided by Melissa Clark
Categories pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
- Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
- Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
- Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
- Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
- Serve pasta drizzled with a little more oil and the herbs.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 1 gram, Carbohydrate 57 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 834 milligrams, Sugar 11 grams
EGGPLANT WITH TOMATOES
Steps:
- Preheat oven to 450 degrees.
- Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
- Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
- Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
- Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 6 grams
SIMMERED EGGPLANT AND TOMATO
This recipe is very delicious and flavorful with a good stew-like texture. It works well served over whole grain couscous or for a hearty pasta dish. Great for an easy cold weather dish. It also stores well and tastes great as a left over, even cold.
Provided by hipbonez
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat 3 tablespoons of oil in a large pan over medium-high heat.
- Saute onion until tender; add garlic.
- Add chunks of eggplant and stir until you can see all of the oil is absorbed on the bottom of the pan. Add remaining oil and stir.
- Season with salt, pepper, and flakes. Cover until eggplant becomes slightly translucent.
- Add both cans of tomatoes with liquid and stir, mixing all ingredients well.
- Cover pan and simmer on high so the mixture bubbles.
- Stir again and reduce to low heat.
- Cover and let simmer for 10-15 minutes. (depending on your tender preference.).
- Serve as a main dish plain or over a grain.
Nutrition Facts : Calories 217.9, Fat 14.2, SaturatedFat 2, Sodium 494, Carbohydrate 23.4, Fiber 7.1, Sugar 13.6, Protein 3.6
More about "simmered eggplant and tomato recipes"
SIMMERED EGGPLANT AND TOMATO RECIPE | FOOD.CO - RECIPEBRIDGE
From recipebridge.com
EGGPLANT CACCIATORE - CONNOISSEURUS VEG
From connoisseurusveg.com
SIMMERED EGGPLANT - INHABITED KITCHEN
From inhabitedkitchen.com
SIMMERED EGGPLANT AND TOMATO - COOK AND POST
From cookandpost.com
SKILLET CHICKEN CUTLETS RECIPE - TODAY
From today.com
STUFFED EGGPLANT AND PEPPERS IN TOMATO SAUCE - MANGIA BEDDA
From mangiabedda.com
15 RECIPES WITH TOMATOES AND EGGPLANT - 730 SAGE STREET
From 730sagestreet.com
EGGPLANT SHAKSHUKA - THE GREEK FOODIE
From thegreekfoodie.com
ALMOST NO-OIL PAN FRIED EGGPLANT | RECIPETIN EATS
From recipetineats.com
MOROCCAN EGGPLANT AND TOMATO STEW | MINIMALIST BAKER RECIPES
From minimalistbaker.com
ITALIAN SAUTEED EGGPLANT AND TOMATOES RECIPE - CUCINABYELENA
From cucinabyelena.com
ROASTED EGGPLANT AND TOMATOES WITH PARMESAN CHEESE RECIPE …
From thespruceeats.com
ZAALOUK (EGGPLANT AND TOMATO SALAD) RECIPE - NYT COOKING
From cooking.nytimes.com
EGGPLANT TOMATO SAUCE - TASTING WITH TINA
From tastingwithtina.com
SIMPLE EGGPLANT AND ZUCCHINI SAUCE - GATHEREDNUTRITION.COM
From gatherednutrition.com
SIMMERED EGGPLANT, TOMATO, & CHICKPEA STEW - PLATEFUL OF GREEN
From platefulofgreen.com
20 EGGPLANT RECIPES YOU NEED TO TRY - FOOD & WINE
From foodandwine.com
EGGPLANT TOMATO SAUCE - SAUCE FANATIC
From saucefanatic.com
PASTA WITH RUSTIC OVEN MEATBALLS RECIPE - TODAY
From today.com
GARLICKY EGGPLANT AND TOMATO SPREAD (MIRZA GHASEMI) FROM 'THE …
From seriouseats.com
J-SIMPLE RECIPES | SIMMERED EGGPLANT & TOFU
From j-simplerecipes.com
THE BEST ROASTED EGGPLANT WITH TOMATO SAUCE - SIP AND FEAST
From sipandfeast.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love