Eggplant, Tomato and Fennel Recipe

Name: Eggplant, Tomato and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small Japanese eggplants (about 3 1/2 inches long), each pricked 4 times with a fork; 4 large plum tomatoes (about 2/3 pound), each pricked 4 times with a fork; 1/2 bulb fennel, cored and quartered lengthwise; 4 large cloves garlic, smashed and peeled; 2 sprigs fresh basil; 1/4 teaspoon fresh thyme; 2 tablespoons olive oil; 1 tablespoon water; 1 teaspoon kosher salt; Freshly ground black pepper

Servings: persons

4 small Japanese eggplants (about 3 1/2 inches long), each pricked 4 times with a fork
4 large plum tomatoes (about 2/3 pound), each pricked 4 times with a fork
1/2 bulb fennel, cored and quartered lengthwise
4 large cloves garlic, smashed and peeled
2 sprigs fresh basil
1/4 teaspoon fresh thyme
2 tablespoons olive oil
1 tablespoon water
1 teaspoon kosher salt
Freshly ground black pepper

1
Arrange eggplants spoke-fashion, stems toward the center, around the inside rim of a 2-quart souffle dish.
2
Place tomatoes in center.
3
Scatter fennel on top of eggplant.
4
Tuck garlic, basil, and thyme between vegetables.
5
Pour oil, water, salt, and pepper over all.
6
Cover tightly with microwave plastic wrap.
7
Cook in microwave oven at 100 percent for 15 minutes.
8
Remove from oven.
9
Uncover and let stand for 3 minutes before serving.

249

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 4 small Japanese eggplants (about 3 1/2 inches long), each pricked 4 times with a fork, 4 large plum tomatoes (about 2/3 pound), each pricked 4 times with a fork, 1/2 bulb fennel, cored and quartered lengthwise, 4 large cloves garlic, smashed and peeled, and more.

Yes, Eggplant, Tomato and Fennel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant, Tomato and Fennel

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