Tomatoes With Eggplant Recipe

Name: Tomatoes With Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 large eggplant; Salt; 4 tablespoons garlic oil; Freshly ground pepper; 1 small onion, peeled and finely chopped; 1/2 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

Servings: persons

1 large eggplant
Salt
4 tablespoons garlic oil
Freshly ground pepper
1 small onion, peeled and finely chopped
1/2 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

1
Cut the eggplant in half lengthwise and score the cut surfaces with a knife.
2
Sprinkle with salt and let sit for 1 hour.
3
Preheat oven to 350 degrees.
4
Wipe eggplant with paper towels.
5
Place halves on baking sheet cut side up and sprinkle with 2 tablespoons garlic oil and pepper.
6
Bake until tender, about 1 hour.
7
Spoon out flesh, put it in a strainer and let drain.
8
Heat 1 tablespoon garlic oil in a medium skillet and add onion and mushrooms.
9
Cover and sweat until tender, about 7 minutes.
10
Put onion mixture, eggplant, garlic, 1 tablespoon oil, vinegar, mayonnaise and lemon juice in a food processor.
11
Blend and season with salt and pepper.
12
Cut tomatoes lengthwise.
13
Remove seeds.
14
Fill with eggplant mixture and top with a piece of anchovy.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 large eggplant, Salt, 4 tablespoons garlic oil, Freshly ground pepper, and more.

Yes, Tomatoes With Eggplant 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.

Tomatoes With Eggplant

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