Tomatoes With Eggplant
Published November 2, 2002
- Total Time
- About 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large eggplant
Salt
4 tablespoons garlic oil
Freshly ground pepper
1 small onion, peeled and finely chopped
½ cup finely chopped button mushrooms
2 cloves roasted garlic
2 tablespoons balsamic vinegar
2 tablespoons mayonnaise
Juice of 1 lemon
6 small plum tomatoes
12 pieces marinated anchovies
Nutritional analysis per serving (6 servings)
13 grams carbs; 14 milligrams cholesterol; 197 calories; 7 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 5 grams fiber; 543 milligrams sodium; 6 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the eggplant in half lengthwise and score the cut surfaces with a knife. Sprinkle with salt and let sit for 1 hour.
- Step 2
Preheat oven to 350 degrees. Wipe eggplant with paper towels. Place halves on baking sheet cut side up and sprinkle with 2 tablespoons garlic oil and pepper. Bake until tender, about 1 hour. Spoon out flesh, put it in a strainer and let drain.
- Step 3
Heat 1 tablespoon garlic oil in a medium skillet and add onion and mushrooms. Cover and sweat until tender, about 7 minutes.
- Step 4
Put onion mixture, eggplant, garlic, 1 tablespoon oil, vinegar, mayonnaise and lemon juice in a food processor. Blend and season with salt and pepper.
- Step 5
Cut tomatoes lengthwise. Remove seeds. Fill with eggplant mixture and top with a piece of anchovy.
Private Notes
Comments
Unsure what “cover and sweat” means? Steam or cook until water comes out of the mushrooms. A good appetizer or finger food for a party. Not meaty enough for an entree which is what we wanted. Good flavors.