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PostPosted: Thu Jun 18, 2009 11:06 am 
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Joined: Sat May 30, 2009 8:09 pm
Posts: 195
Location: Little Rock, AR
I haven't made this recipe yet, I think I'll try it for dinner 2nite. But I'm thinking instead of using the roma tomatoes for the container, I'm using portabella mushroom. And in brushing the oil, I would use seasame seed oil. Lots of flavor!!!


Roasted Eggplants and Tomatoes
Recipe courtesy Giada De Laurentiis
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
30 min
Level: Easy
Serves: 4 to 8 servings
Ingredients
4 Japanese eggplants, halved lengthwise
4 Roma tomatoes, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper
4 teaspoons minced garlic
1/2 teaspoon dried oregano leaves
1 (14-ounce) can diced tomatoes, drained
1/3 cup dried plain bread crumbs
Directions
Preheat the oven to 450 degrees F.
Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
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. Sprinkle the bread crumb mixture over the Roma tomatoes.
Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

_________________
http://www.ginny.thegardenjournals.org
Retirement is the best job I ever had.
Just another day in PARADISE
From the Short Estate
I'm Ginny of Ginny & Jerry Short
Little Rock, AR USA


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