Roasted Eggplant with Sun-Dried Tomatoes
Servings
4Serving size
1/4 eggplant with sauceThis recipe can be multiplied, makes great leftovers, and is good on sandwiches.
Ingredients
| 4 piece Tomatoes, sun-dried (dry; not packed in water or oil) |
| 1/2 cup Water |
| 1/8 tsp. Salt |
| 4 tsp. Olive oil (divided) |
| 1 eggplant, unpeeled (approx 1-1/4 pounds) Eggplant, raw (sliced lengthwise into quarters) |
Instructions
Place the boiling water in a small bowl and add the sun-dried tomatoes. Allow to steep for a minimum of 30 minutes (up to 90 minutes).
Place the sun-dried tomatoes, along with their water, in a blender or mini-chopper, add 3 teaspoons of the oil and the salt, then puree until smooth.
Place 1 teaspoon olive oil in the skillet in the oven and add the quartered eggplant, skin side down.
Paint or coat the exposed flesh of the eggplant with the sun-dried tomato sauce, using all of the sauce.
Return the pan to the oven and roast for 25 to 30 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a great combination and one that I decided upon while sitting in a small Italian restaurant eating roasted eggplant and a salad with the sun dried tomato dressing. They just seem perfect together. The eggplant is rich and creamy and the tomatoes are at once piquant and full of umami. All you need is a bit of salt for seasoning and you are good to go.