← Back to Search Results
baking, roasting French, Provence, mediterranean
Eggplant Provençal in Roasted Tomatoes

Photo by: Joseph De Leo
Comments: 0
 

Recipe

In this simple dish, ripe tomatoes are stuffed with garlic and chopped baked eggplant. Then they are sprinkled with fragrant Provençal herbs and roasted. Eggplant and tomato are delicious separaltely, but this combination enhances their fresh flavors. Together, they make a very pretty package to serve with any lamb or chicken dish.

Cooking the eggplant takes about an hour. After the vegetables are combined, they need only 15 minutes of oven time.

Yield: Makes 4 servings

Ingredients

For the eggplant:

  • 1 large or 2 small eggplant, halved lengthwise
  • 3 tablespoons extra virgin olive oil, plus a few drops for oiling the baking sheet
  • 1 teaspoons herbes de Provence
  • Kosher salt and freshly ground black pepper

To serve:

  • 4 medium-size ripe tomatoes
  • 4 cloves Oven-Roasted Garlic
  • Extra virgin olive oil, to drizzle over tomatoes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons coarsely chopped parsley

Directions

Preheat the oven to 350°F.

Slash the cut surfaces of the eggplant in a crosshatch pattern, drizzle with the olive oil and herbs, and place on a lightly oiled baking sheet, cut-side up. Bake until tender, about 1 hour. Scoop the flesh into a small bowl, mash lightly, and season to taste with salt and pepper.

Slice ½ inch off the top of each tomato and scoop out the seeds and loose flesh. Fill each with 1 clove roasted garlic and about ¼ cup eggplant (or enough to fill). Arrange on a baking sheet and drizzle with a link olive oil. Sprinkle each tomato with salt and pepper. Bake until softened and heated through, about 15 minutes. Sprinkle with chopped parsley and serve hot.

Variation:

As a stuffing for bell peppers, bake 25 minutes at 350°F.

Notes

Order of preparation:

• Bake the eggplant.

• Whille the eggplant is baking, prepare the tomatoes for stuffing.

• Stuff the tomatoes with the eggplant and roast.

Make-ahead notes:

• The roasted eggplant can be refrigerated up to 3 days.

• The stuffed, roasted tomatoes can be refrigerated up to 2 days; reheat in a low oven or in the microwave.


© 1996 Debra Ponzek and Joan Schwartz
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, 1 tablespoon of olive oil to drizzle on the tomatoes, but does not include Oven-Roasted Garlic. For nutritional information on Oven-Roasted Garlic, please follow the link above.

176kcal (9%)
32mg (3%)
21mg (35%)
62mcg RAE (2%)
619mg
34mg
3g
6g
6g
13g
0mg (0%)
301mg (13%)
2g (10%)
14g (22%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
lucid-food Lucid Food
by Louisa Shafia
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
big-fat-cookies Big Fat Cookies
by Elinor Klivans
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-provence-cookbook The Provence Cookbook
by Patricia Wells
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
mexican-everyday Mexican Everyday
by Rick Bayless
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
living-raw-food Living Raw Food
by Sarma Melngailis
new-american-table New American Table
by Marcus Samuelsson
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?