Name: Roasted Eggplant with Tomato Dressing
Yield: 4
Ingredients: 2 oz. eggplants -; 1 lb. plum tomatoes -; Salt -; 3 long, green Korean peppers or 1 large poblano chile -; 1 clove garlic -; 1 tbsp. white wine vinegar -; 1/2 tsp. sugar -; 1/4 c. extra-virgin olive oil -; 1 tbsp. extra-virgin olive oil -; Freshly ground pepper -; 2 tbsp. Thinly sliced basil -

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Ingredients for - Roasted Eggplant with Tomato Dressing

1. 2 oz. eggplants -

2. 1 lb. plum tomatoes -

3. Salt -

4. 3 long, green Korean peppers or 1 large poblano chile -

5. 1 clove garlic -

6. 1 tbsp. white wine vinegar -

7. 1/2 tsp. sugar -

8. 1/4 c. extra-virgin olive oil -

9. 1 tbsp. extra-virgin olive oil -

10. Freshly ground pepper -

11. 2 tbsp. Thinly sliced basil -

How to cook deliciously - Roasted Eggplant with Tomato Dressing

1. Stage

Preheat the oven to 450 degrees F. Set the eggplants on a large rimmed baking sheet and pierce all over. Roast the eggplants for 45 minutes, until very soft.

2. Stage

Meanwhile, peel the tomatoes with a vegetable peeler. Working over a coarse sieve set over a bowl, cut the flesh from the tomatoes and transfer to a shallow bowl. Allow the seeds, core and juices to fall into the sieve. Crush the tomato cores and press the juice through the sieve. Add the juice to the bowl with the tomato flesh; discard the seeds and cores. Season the tomato with 1/2 teaspoon of salt and let stand until more juices are released, about 25 minutes.

3. Stage

Roast the peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer the peppers to a bowl and let cool. Peel, core, seed, and coarsely chop the peppers.

4. Stage

Cut the tomato sections into small dice. Return them to the bowl and stir in the chopped peppers, garlic, vinegar, sugar, and the 1/4 cup plus 1 tablespoon of olive oil. Season with pepper.

5. Stage

Peel the eggplants, leaving the stem attached. Cut down the center of each eggplant and discard any large seed sacs; lightly drizzle with olive oil. Season well with salt. Spoon the tomato dressing over the eggplants. Sprinkle with the basil and serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.