Osterei Eggplant and Cherry Tomatoes with Gorgonzola

Osterei eggplants look lovely in the garden because they resemble large eggs.

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  • Servings: 6

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  • 7 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 3/4 pound Osterei eggplants, cut into 3/4-inch dice
  • 1/3 cup coarsely chopped basil
  • Salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 3 cups Sungold cherry tomatoes, halved
  • 1/2 cup crumbled Gorgonzola cheese

How to make this recipe

  1. Heat 3 tablespoons of the olive oil in a large skillet. Add the garlic and cook over moderate heat until softened, about 1 minute. Add the eggplants and 2 tablespoons of the basil and season with salt and pepper. Cook over moderately high heat until browned, 6 to 8 minutes. Cover and cook over very low heat, stirring, until the eggplants are tender, about 3 minutes longer. Remove from the heat and let cool.

  2. In a medium bowl, whisk the vinegar with the remaining 4 tablespoons of olive oil. Add the eggplants, tomatoes, cheese and the remaining basil, season with salt and pepper, toss and serve.

Contributed By Published August 2001

455077 recipes/osterei-eggplant-and-cherry-tomatoes-with-gorgonzola 2013-12-06T23:39:49+00:00 Jack Staub fall|summer|barbecue-cookout|dinner-party|mothers-day|side-dishes|6|fast|vegetarian august-2001,jack staub,osterei eggplant,side dish,vegetarian recipe,eggplant and cherry tomatoes,gorgonzola cheese recipes,osterei-eggplant-and-cherry-tomatoes-with-gorgonzola 455077

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