Ingredients
-
2
-
1 1/2
-
2
-
1
-
2
-
4
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Roasted Eggplant in Smoky Tomato Sauce,This is such a fabulous way to do eggplant! I like it as is, with a rice pilaf on the side, but it would also be a great accompaniment to a roast or grilled meats.,It may seem like a lot of steps–but it is really quite simple to put together, and the end result is lovely. Smokey, aromatic, savory and sweet–an excellent side dish, or (my prefence) entree with bread and cheese and olives and wine.,This is such a fabulous way to do eggplant! I like it as is, with a rice pilaf on the side, but it would also be a great accompaniment to a roast or grilled meats.
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Steps
|
1
Done
|
Preheat Broiler. |
|
2
Done
|
Line a Large Baking Sheet With Foil. |
|
3
Done
|
Arrange Eggplant and Tomato Halves, Cut Sides Down, on Baking Sheet. |
|
4
Done
|
Roast in Middle of Oven For 8-10 Minutes, or Until Tomato Skins Shrivel and Crack. |
|
5
Done
|
Transfer Tomatoes to a Plate as They Are Done. |
|
6
Done
|
Continue Cooking Eggplant 15 Minutes Longer, or Until Flesh Softens and Skin Chars. |
|
7
Done
|
Let Cool Slightly. |
|
8
Done
|
Peel Tomatoes and Puree Them. |
|
9
Done
|
Remove Eggplant Flesh from Skin With a Spoon; Chop Coarsely. |
|
10
Done
|
Heat Olive Oil in a Large, Non-Reactive Skillet. |
