Roasted Eggplant with Tomato-Basil Relish

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Roasted Eggplant with Tomato-Basil Relish

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Tomato-Basil Relish:

2 large ripe tomatoes -- cored, seeded, and diced

2 scallions -- white and tender green parts only, finely

chopped

2 tablespoons finely chopped fresh basil leaves

2 tablespoons extra virgin olive oil

1 tablespoon sherry or red wine vinegar -- or more to taste

Salt and freshly ground black pepper

Eggplant:

2 tablespoons extra virgin olive oil

2 garlic cloves -- minced

Salt and freshly ground black pepper

1 large eggplant -- or 2 small (about 2 pounds), peeled and

sliced into 3/8-inch-thick rounds

 

S E R V E S 4 TO 6

 

Eggplant is an agreeable candidate for roasting-very willing to absorb flavors

from the oil it is brushed with. The only trick is to slice it evenly and to a

thickness of about 1/8 inch. If you slice it thicker, it will dry out as it

roasts, becoming rubbery rather than juicy. If you slice it thinner, it will

char and become brittle.

 

To make the relish, combine the tomatoes, scallions, basil, oil. and sherry in a

medium-size bowl. Season generously with salt and pepper. Taste and adjust the

seasonings, adding more vinegar, salt, or pepper as needed. Cover and set aside

at room temperature.

 

Preheat the oven to 400F. Lightly oil a large shallow roasting or half sheet

pan.

 

To make the eggplant, combine the oil and garlic in a small bowl. Season

generously with salt and pepper. Brush both sides of the eggplant slices with

the seasoned oil. Arrange in a single laver in the pan.

 

Roast for 20 to 25 minutes, until the eggplant is well browned and very tender,

turning once.

 

To serve, divide the eggplant among four to six plates and spoon a couple of

tablespoons of the relish on top. Pass any additional relish at the table.

 

 

 

Source:

" The Roasted Vegetable "

Copyright:

" 2002 Andrea Chesman "

 

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Per Serving (excluding unknown items): 167 Calories; 14g Fat (71.0% calories

from fat); 2g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 10mg

Sodium. Exchanges: 2 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0