Roasted Eggplant with Tomato Dressing

Name: Roasted Eggplant with Tomato Dressing
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 35
Cuisine: Global
Ingredients: 2 Tbsps basil, thinly sliced; 2 eggplants; 1 garlic clove, minced; 3 larges long, green Korean peppers or 1 large poblano chile; 59 milliliters extra-virgin olive oil, plus more for drizzling; 35 servings Freshly ground pepper; 454 grams plum tomatoes; 35 servings Salt; 1 teaspoons sugar; 1 Tbsp white wine vinegar

Roasted Eggplant with Tomato Dressing is a vegan hor d'oeuvre. One serving contains 24 calories, 0g of protein, and 2g of fat. This recipe serves 35. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up plum tomatoes, pepper, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Preheat the oven to 45

Equipment you will use

Oven

Set the eggplants on a large rimmed baking sheet and pierce all over. Roast the eggplants for 45 minutes, until very soft.

Ingredients you will need

Eggplant

Equipment you will use

Baking Sheet

Meanwhile, peel the tomatoes with a vegetable peeler. Working over a coarse sieve set over a bowl, cut the flesh from the tomatoes and transfer to a shallow bowl. Allow the seeds, core and juices to fall into the sieve. Crush the tomato cores and press the juice through the sieve.

Ingredients you will need

Vegetable

Tomato

Juice

Seeds

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Peeler

Sieve

Bowl

Add the juice to the bowl with the tomato flesh; discard the seeds and cores. Season the tomato with 1/2 teaspoon of salt and let stand until more juices are released, about 25 minutes.

Ingredients you will need

Tomato

Juice

Seeds

Salt

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Bowl

Roast the peppers directly over a gas flame or under the broiler, turning, until charred all over.

Ingredients you will need

Peppers

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Broiler

Transfer the peppers to a bowl and let cool. Peel, core, seed and coarsely chop the peppers.

Ingredients you will need

Peppers

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Bowl

Cut the tomato sections into small dice. Return them to the bowl and stir in the chopped peppers, garlic, vinegar, sugar and the 1/4 cup plus 1 tablespoon of olive oil. Season with pepper.

Ingredients you will need

Olive Oil

Peppers

Vinegar

Garlic

Pepper

Tomato

Sugar

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Bowl

Peel the eggplants, leaving the stem attached.

Ingredients you will need

Eggplant

Cut down the center of each eggplant and discard any large seed sacs; lightly drizzle with olive oil. Season well with salt. Spoon the tomato dressing over the eggplants.

Ingredients you will need

Eggplant

Olive Oil

Tomato

Salt

Sprinkle with the basil and serve.

Ingredients you will need

Basil