F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Roasted Eggplant with Tomato Dressing
© Michael Turek

Roasted Eggplant with Tomato Dressing

  • ACTIVE: 35 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 4 to 6
  • HEALTHY
  • STAFF-FAVORITE
  • VEGETARIAN

“This recipe is a very traditional one, and this is a common ingredient combination,” says Münferit’s chef, Ferit Sarper. He makes the dish especially appealing by serving the eggplant whole and then topping it with an incredibly light tomato vinaigrette.

  1. Two 1 1/2-pound eggplants
  2. 1 pound plum tomatoes
  3. Salt
  4. 3 long, green Korean peppers or 1 large poblano chile
  5. 1 garlic clove, minced
  6. 1 tablespoon white wine vinegar
  7. 1/2 teaspoon sugar
  8. 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
  9. Freshly ground pepper
  10. 2 tablespoons thinly sliced basil
  1. Preheat the oven to 450°. Set the eggplants on a large rimmed baking sheet and pierce all over. Roast the eggplants for 45 minutes, until very soft.
  2. Meanwhile, peel the tomatoes with a vegetable peeler. Working over a coarse sieve set over a bowl, cut the flesh from the tomatoes and transfer to a shallow bowl. Allow the seeds, core and juices to fall into the sieve. Crush the tomato cores and press the juice through the sieve. Add the juice to the bowl with the tomato flesh; discard the seeds and cores. Season the tomato with 1/2 teaspoon of salt and let stand until more juices are released, about 25 minutes.
  3. Roast the peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer the peppers to a bowl and let cool. Peel, core, seed and coarsely chop the peppers.
  4. Cut the tomato sections into small dice. Return them to the bowl and stir in the chopped peppers, garlic, vinegar, sugar and the 1/4 cup plus 1 tablespoon of olive oil. Season with pepper.
  5. Peel the eggplants, leaving the stem attached. Cut down the center of each eggplant and discard any large seed sacs; lightly drizzle with olive oil. Season well with salt. Spoon the tomato dressing over the eggplants. Sprinkle with the basil and serve.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.