This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Gleaming skin; a plump elongated shape: the eggplant is a vegetable you'd want to caress with your eyes and fingers, even if you didn't know its luscious flavor." -Roger Verge, Chef
This is a great combination and one that I decided upon while sitting in a small Italian restaurant eating roasted eggplant and a salad with the sun dried tomato dressing. They just seem perfect together. The eggplant is rich and creamy and the tomatoes are at once piquant and full of umami. All you need is a bit of salt for seasoning and you are good to go.
Servings: 4 | Serving size: 1/4 eggplant with sauce
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers and is good on sandwiches.
|4 medium||sun-dried tomatoes (dry; not packed in water or oil)|
|1/2 cup||boiling water|
|4 tsp||olive oil (divided)|
|1 large||eggplant (sliced lengthwise into quarters)|
Place a large skillet in the oven and preheat the oven to 325°F.
Place the boiling water in a small bowl and add the sun-dried tomatoes. Allow to steep for a minimum of 30 minutes (up to 90 minutes).
Place the sun-dried tomatoes, along with their water, in a blender or mini-chopper, add 3 teaspoons of the oil and the salt, then puree until smooth.
Place 1 teaspoon olive oil in the skillet in the oven and add the quartered eggplant, skin side down.
Paint or coat the exposed flesh of the eggplant with the sun-dried tomato sauce, using all of the sauce.
Return the pan to the oven and roast for 25 to 30 minutes.
Serving size: 1/4 eggplant with sauce
Amount Per Serving
|Calories 72||Calories from Fat 44|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||2%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 7g||4%|
|Dietary Fiber 4g||13%|
|Vitamin A 0%||Vitamin C 5%|
|Calcium 0%||Iron 1%|
|Vitamin K 8 mcg||Potassium 330 mg|
|Magnesium 20 mg|