Roasted Eggplants And Tomatoes
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Season with salt
2
Stir in the diced tomatoes
3
Watch how to make this recipe
4
Preheat the oven to 450 degrees F
5
Line a heavy large baking sheet with foil
6
Cut cross-hatch marks over the cut side of the eggplants
7
Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet
8
Brush with 2 tablespoons of oil
9
Sprinkle with salt and pepper
10
Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend
11
Spoon the oil mixture over the eggplants
12
Sprinkle the eggplants with salt and pepper
13
Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend
14
Sprinkle the bread crumb mixture over the Roma tomatoes
15
Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes