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Roasted Eggplant and Tomato in Balsamic Vinaigrette Recipe

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This recipe for Roasted Eggplant and Tomato in Balsamic Vinaigrette, by , is from Marion the Vegetarian, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
cup pine nuts or slivered almonds
1 medium eggplant (about 1 lb.)
2-3 tomatoes ( lb.)
cup apple juice or white grape juice
3 Tbsp. balsamic vinegar
3 Tbsp. fresh parsley
2 Tbsp. brown mustard
2 Tbsp. lemon juice
2 cloves garlic
1 tsp. salt
cup olive oil
Olive oil for the baking tray
Salt and pepper
Chevre (optional)

Directions:
Directions:
1. Preheat the oven to 375.

2. Heat a heavy skillet (preferably cast iron) over high heat. Add the nuts and toast until they start to brown but aren't burnt (about 1 minute). Immediately transfer to a dish to cool.

3. Brush a baking sheet with olive oil. Remove the stems from the tomatoes, squeeze out the seeds, then dice. Quarter the eggplant lengthwise, then cut each quarter into 2-3 long, narrow slices. Arrange the eggplant slices on the baking sheet and pile the dice tomatoes around the eggplant. Roast until the eggplant is soft (30-40 minutes).

4. Chop the parsley. Mince the garlic. Mix the juice, vinegar, parsley, mustard, lemon juice, garlic, and salt in a small bowl. Slowly pour in the olive oil, whisking constantly, until the dressing no longer separates.

5. Remove the vegetables from the oven and flip the eggplant slices over with tongs. Spoon about ⅔ of the dressing over the cut surfaces and set aside for a few minutes to cool.

6. When slightly cooled and ready to plate, transfer several eggplant slices to each of four plates. Divide the tomatoes evenly and drizzle the remaining dressing over the tomatoes. Sprinkle on the toasted nuts and season with salt and pepper. If you like, top with chunks of chevre. You can also serve it at room temperature.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
This is a great versatile dish when you have garden-fresh tomatoes and eggplant. It can be served on its own as a side, over greens as a salad (let it cool to room temperature first), or as a main dish with rice or crusty bread. If you're a goat cheese fan, definitely add the chunks of chevre - the creaminess sets off the acidity of the tomatoes and the sharpness of the mustard.

 

 

 

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