eggplant, vegetarian, roasted eggplant, tomatoes, eating fabulously, Christopher Stewart, recipe of roasted eggplant and tomatoes

Eggplant was never my thing. I've had it once or twice in the past and it was just one of those things that I couldn't get with. This is, until I became a fabulous eater. I recently had some roasted eggplant at a former job for lunch and instantly feel in love. Now I can't stop eating it. I recreated the recipe at home with 5 simple ingredients and a really hot oven. The end result? Me, standing in the kitchen spooning roasted eggplant in my mouth, straight out of the roasting pan. 

I love how the eggplant and tomatoes become creamy in texture and charred from the high heat. And who doesn't love roasted garlic.  I top this dish with tons of olive oil and eat it with a great piece of meat for dinner or for brunch with eggs on top.

Roasted Eggplant with Tomatoes
2 large eggplant, roughly chopped
5 plum tomatoes, roughly chopped
1 onion, roughly chopped
1 head of garlic, peeled
Salt and pepper

Preheat oven to 350 degrees. Rinse eggplant and tomatoes removing any stems. Slice eggplant down the middle and roughly chop placing in a large bowl. Add chopped tomatoes, onions and garlic to eggplant and heavily season with oil, salt and pepper. Place in a roasting pan and roast about 30 minutes, or until all vegetables are cooked.

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