Please enter the email you’re using for this account.
Parve
Easy
2 Servings
Allergens 
No Allergens specified
1 Hour, 45 Minutes
Diets
No Diets specified
From the @casasarabella Hayom Yom Shlishi Series (just for fun account!)
Liluyi Nishmas my father Rav Aron ben Harav Menachem Mendel A”H
#hayomyomshlishi
It might not be summer .. YET!
But you can start dreaming!
This recipe is fabulous,
Summer or not!
And hey …in Miami it’s practically always “almost” summer …
Summer’s bumper crops
Gorgeous colors
Succulent flavors
Plump juicy vegetables
Minimal enhancement needed
Easy oven roasted
So many options
All soo good!
The taste of melt in your mouth almost buttery nutty eggplant, fire roasted tomatoes, hints of acid and herbs … it doesn’t get much better!
Super easy & yes a Fearless Cooking Recipe!
eggplant, small diced
kosher salt
heirloom cherry blend tomatoes, sliced lengthwise
extra virgin olive oil
red wine vinegar
dried oregano
garlic powder
black pepper
optional: sherry cooking wine, chili powder, sub – fresh parsley
Sweat the eggplant to tenderize the flesh, remove the bitter taste and bring out the sweet nutty flavor.
Line a big piece of foil with paper towel and spread out the diced eggplant. Generously salt.
Sweat a minimum one hour. I prep my eggplant first thing in the morning and let them sweat (and get super tender) for a few hours.
Pat dry eggplant. Don’t rinse.
Preheat oven to 415 degrees F.
Place eggplant and tomatoes on a parchment lined baking sheet. Don’t overcrowd; use two trays. Lightly season with EVOO, vinegar, sherry, herbs and spices. Don’t add salt!
Very gently mix.
Roast 15-30 minutes, until the eggplant is soft but retains its shape and the tomatoes look dehydrated and almost ready to start breaking down.
Enjoy! Hot or room temp. As is (that how we like it) or fork mashed into a chunky dip.
How Would You
Rate this recipe?
Please log in to rate
Reviews