Hey everyone, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Eggplant and tomatoes. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Eggplant and tomatoes Recipe. Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Toss bread crumbs and remaining butter.
You can have Eggplant and tomatoes using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Eggplant and tomatoes
Prepare 1 small of eggplant, aubergine.
You need 14 1/2 oz of diced tomatoes.
It’s 1/2 large of onion, chopped.
It’s 1/4 tsp of salt.
Make ready 1/4 tsp of ground black pepper.
It’s 1/4 tsp of granulated garlic powder.
You need 2 small of red bell pepper, chopped.
Prepare 2 tbsp of ghee.
Toss with the olive oil mixture and roast as directed.Line a rimmed baking sheet with foil.Use a fork to prick eggplants all over; prick tomatoes in a few places.Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs.
Eggplant and tomatoes instructions
Heat the ghee add onions and peppers.
Peel and dice the eggplant.
When the onions and peppers are soft add the eggplant. Cover , and simmer 7 minutes..
Add tomatoes, pepper, garlic and salt.
Simmer 10 minutes covered your done. Serve, hope you enjoy!.
Substitute Romano or Asiago cheese for the Parmesan.Asiago is slightly sweeter and Romano has saltier and sharper flavor.Add a small sliced onion to the eggplant and tomato mixture.
There are a million variations and additions that you can make to this recipe!This is a delicious, easy-to-make, vegetarian casserole!Eggplant, tomato and onion are layered and seasoned with a splash of.On a couple I layered some spinach between the eggplant and tomato slices and those came out good too.I took the advice of some others and added spinach mozzarella and fresh basil on top..
