Charred-Eggplant Toast With Roasted Tomatoes

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from wsj.com

Ingredients

  • 12

    cocktail tomatoes

  • 1/2

    cup olive oil, plus extra for drizzling

  • Salt

  • 2

    medium eggplants

  • 1

    medium red onion, diced

  • 4

    cloves garlic, minced

  • 1

    red bell pepper, diced

  • 2

    tablespoons rinsed, chopped capers

  • 2

    tablespoons chopped golden raisins

  • 1

    tablespoon Sherry vinegar

  • 1/4

    cup pitted and chopped Kalamata olives

  • 1/3

    cup chopped basil

  • Toasted thick-cut country bread, for serving

Directions

Preheat oven to 375 degrees. In a roasting dish, drizzle tomatoes with oil and season with salt. Roast until softened, 20 minutes. Set two stove-top burners to high. Place eggplants directly on burners and char, turning with tongs, until blackened all over, 10 minutes. Transfer eggplants to a bowl. Once cool enough to handle, remove stems and scrape away charred skin. Reserve any juices from eggplants in bowl. In two small bowls, cover capers in water and cover raisins in vinegar. In a large sauté pan, heat ¼ cup olive oil over medium heat. Sauté onions until translucent, 5 minutes. Add garlic, peppers and a pinch of salt. Sauté until softened, 5 minutes. Chop eggplant and stir, along with juices, into sauté pan. Season with salt and add just enough water to cover vegetables. Increase heat to medium-high and simmer until most liquid cooks off, 10 minutes. Drain capers. Stir capers, raisins with vinegar, remaining oil, olives and half of basil into pan. Add enough water to cover vegetables again, and cook until water cooks off and vegetables are thick and spreadable, 10 minutes. To serve, garnish eggplant with remaining basil, a drizzle of oil and a sprinkle of salt. Serve with bread and roasted tomatoes.

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