Tomatoes
Whether you consider it a fruit or a vegetable, tomatoes are versatile and can be used in entrees, side dishes, soups and even desserts.
Medium
I, admittedly, fell into the “picky eater” category growing up. Even if I didn’t like the sound of something I would write it off – but it turns out my mom outsmarted me using her knowledge of French. I had no interest in big, purple eggplants – but was elated to see little fried pieces of “aubergine” on my dinner plate. You win, Mom. Now one of my favorite summer vegetables, here is my favorite way to eat eggplant as an adult.
Ingredients
SERVINGS: 4-8
For tomato confit
- 1 pint cherry tomatoes
- 4 cloves garlic, smashed
- Bunch fresh basil, divided
- Salt
- 1/4 teaspoon red pepper flakes
For eggplant
- 2 medium globe eggplants
- 1-1/3 cups breadcrumbs (like panko)
- Zest of 1 lemon
- 4 ounces goat cheese
- Honey, for drizzling
- Kosher salt
- Freshly-ground black pepper
- Olive oil
- Basil leaves
- Lemon wedges
Instructions
To make tomato confit:
1. Preheat oven to 300°.
2. Add tomatoes, smashed garlic cloves and a handful of basil leaves to an oven-proof dish. Season with salt, sprinkle with red pepper and almost fully submerge with olive oil. Place in oven for 60-70 minutes, until some tomatoes have burst.
3. When tomatoes are done, remove from oven to let cool. Then separate the solids into one container and the oil into another. Burst the tomatoes slightly with a fork and set both containers aside.
To make eggplant:
4. Slice eggplant in half and score a diamond cross-hatch pattern using the tip of your knife. Season generously with salt and set aside for 30 minutes to extract some of the moisture and bitterness.
5. Then dry eggplant by blotting with a towel. Using oil from the tomato confit mixture, brush the surface of each half. Season with salt and place eggplant cutside down on a baking sheet.
6. Increase oven temperature to 400°. Roast eggplant until the cut-side is golden brown and the tops have started to sink, about 45-50 minutes.
7. While eggplant is in the oven, heat a little olive oil in a small pan over medium heat, add breadcrumbs and stir until just lightly brown (they’ll brown more in the oven). Remove from heat, add lemon zest and season with salt and pepper.
8. Once eggplant has cooked, flip each piece so the cut-side is facing up. Evenly sprinkle the tops with half of the toasted breadcrumb-lemon zest mixture, along with the burst tomatoes and crumbled goat cheese.
9. Top with remaining breadcrumbs, lightly drizzle with honey and place back in oven for another 5-10 minutes to warm through. For crispier tops, broil. Serve eggplant halves as a main dish whole or slice in half as a side. Top each with torn, fresh basil and serve with a wedge of lemon.
KNOW YOUR FOOD
