Eggplant Crisps with Skordalia and Oven-Dried Tomatoes Recipe

Name: Eggplant Crisps with Skordalia and Oven-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 plum tomatoes, cored, halved lengthwise, seeded; 1/4 cup extra-virgin olive oil; 1 garlic clove, chopped; 1 teaspoon chopped fresh thyme; 1 head of garlic; 1 tablespoon extra-virgin olive oil; 1 pound russet potatoes, peeled, cut into 3/4-inch cubes; 6 tablespoons whipping cream; 1/4 cup (1/2 stick) butter; 1 tablespoon sour cream; 1 cup sliced almonds, toasted, cooled, finely ground; 1 tablespoon fresh lemon juice; 1 garlic clove, minced; 18 1/4-inch-thick round eggplant slices (cut from 1 large); 4 cups whole milk; 6 large egg whites; 2 cups dry breadcrumbs; 4 cups vegetable oil (for frying); 3/4 cup thinly sliced fresh basil; 1 cup oil-cured olives

Servings: persons

6 plum tomatoes, cored, halved lengthwise, seeded
1/4 cup extra-virgin olive oil
1 garlic clove, chopped
1 teaspoon chopped fresh thyme
1 head of garlic
1 tablespoon extra-virgin olive oil
1 pound russet potatoes, peeled, cut into 3/4-inch cubes
6 tablespoons whipping cream
1/4 cup (1/2 stick) butter
1 tablespoon sour cream
1 cup sliced almonds, toasted, cooled, finely ground
1 tablespoon fresh lemon juice
1 garlic clove, minced
18 1/4-inch-thick round eggplant slices (cut from 1 large)
4 cups whole milk
6 large egg whites
2 cups dry breadcrumbs
4 cups vegetable oil (for frying)
3/4 cup thinly sliced fresh basil
1 cup oil-cured olives

1
Preheat oven to 300F.
2
Line rimmed baking sheet with parchment paper.
3
Mix all ingredients in large bowl.
4
Arrange tomatoes, cut side down, on prepared baking sheet; drizzle any remaining mixture from bowl over tomatoes.
5
Bake 1 hour; turn tomatoes over and bake until slightly dried but still tender, about 1 hour longer.
6
Peel skin off warm tomatoes.
7
(Can be made 2 days ahead.
8
Cool, then cover and refrigerate.)
9
Preheat oven to 350F.
10
Cut top 1/2 inch off garlic head, exposing cloves.
11
Place garlic in small ovenproof dish; drizzle with 1 tablespoon oil.
12
Cover tightly with foil and bake until cloves are soft, about 50 minutes.
13
Cool.
14
Squeeze garlic head from bottom to release garlic from skins.
15
Cook potatoes in medium saucepan of simmering salted water until tender when pierced with fork, about 12 minutes; drain.
16
Bring cream and butter to simmer in large saucepan.
17
Remove from heat; whisk in sour cream.
18
Add potatoes to cream mixture and mash.
19
Mix roasted garlic, ground almonds, lemon juice, and minced fresh garlic into potatoes.
20
Season with salt and pepper.
21
(Can be made 2 hours ahead.
22
Cover and let stand at room temperature.
23
Rewarm before using.)
24
Soak eggplant slices in milk in large bowl 1 hour.
25
Drain; pat dry.
26
Sprinkle eggplant lightly with salt.
27
Whisk egg whites in medium bowl until frothy.
28
Dredge eggplant in egg whites, then breadcrumbs, coating completely; place on baking sheet.
29
(Can be made 2 hours ahead.
30
Cover and refrigerate.)
31
Heat vegetable oil in heavy large skillet over medium-high heat to 350F.
32
Working in batches, add eggplant slices to skillet and fry until golden, about 2 minutes per side.
33
Using slotted spatula, transfer to paper towels to drain.
34
Sprinkle with salt and pepper.
35
Place 1 tablespoon skordalia in center of each of 6 plates.
36
Top skordalia with 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon sliced basil, 1 oven-dried tomato half, 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon basil, 1 oven-dried tomato half, and 1 more eggplant slice.
37
Garnish with olives and serve.

4366

kcal

Calories

382

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 plum tomatoes, cored, halved lengthwise, seeded, 1/4 cup extra-virgin olive oil, 1 garlic clove, chopped, 1 teaspoon chopped fresh thyme, and more.

Yes, Eggplant Crisps with Skordalia and Oven-Dried Tomatoes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggplant Crisps with Skordalia and Oven-Dried Tomatoes

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