Tomatoes With Eggplant
- Total Time
- About 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large eggplant
- Salt
- 4tablespoons garlic oil
- Freshly ground pepper
- 1small onion, peeled and finely chopped
- ½cup finely chopped button mushrooms
- 2cloves roasted garlic
- 2tablespoons balsamic vinegar
- 2tablespoons mayonnaise
- Juice of 1 lemon
- 6small plum tomatoes
- 12pieces marinated anchovies
Nutritional analysis per serving (6 servings)
186 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 4 grams protein; 505 milligrams sodium
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.