Broiled Eggplant and Tomatoes – HmF – Virtual
Servings
4Serving size
1/2 tomato and 1/2 cup eggplant
COOKING TIME
45 minutes
Ingredients
| 3/4 lb. Eggplant, raw (sliced into 1/4" planks) |
| 1/4 tsp. Salt (divided) |
| 2 medium Roma tomatoes (or globe tomatoes) |
| 1 1/2 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 2 Tbsp Fresh basil (chopped)(or thyme or rosemary) |
| 1/4 tsp., ground Black pepper |
| 1 Tbsp. Parmesan cheese (grated) |
Instructions
Gather all ingredients and equipment.
Preheat broiler to medium high heat.
Toss eggplant with 1/8 tsp. of salt and place in a colander to let drain for 20 minutes, then pat dry.
Cut tomatoes in half and place cut side up on an unlined sheet pan. (Note: if tomatoes are very large you may need to cut them in thirds.)
Combine oil, garlic, salt, and pepper in a small bowl. Brush mixture over the cut side of the tomatoes and eggplant.
Broil until tomatoes and eggplant start to soften and brown about 4 minutes. Once softened, top with cheese and cook for another minute to brown the cheese.
Top with fresh herbs. Serve warm.
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Special Diet Information
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Lactose
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.