Friday, October 28, 2016

Roasted Japanese Eggplant with Crushed Tomato, Pecorino and Thyme

Roasted Japanese Eggplant with Crushed Tomato, Pecorino and Thyme
Last night we met some friends at the mountain preserve for a birthday bash. The party started with a walk up the mountain and ended with tacos and carrot cake. Funny story how we met these people; we volunteer for a trails and invasive plant group and met them there on a trail in Oregon. Come to find out they spend their summers in the same town we do and live about a mile away from us in Phoenix. Isn’t that wild? anyway small world.

North Mountain Preserve

Let’s discuss this meal shall we. In a nutshell it was heaven on a plate. Simple and easy, a meal that my grandmother would of prepared. Each ingredient was fresh. The eggplant was roasted on high heat till it reached a lovely golden color. Once out of the oven it was topped with a fresh tomato sauce and cheese and baked again. Yes, the preparation was that easy. Which goes to show that simple and easy can translate into fancy and delicious any day of the week.

Japanese Eggplant
Crushed tomatoes, garlic, olive oil and thyme

This recipe has been slightly adapted from the NY Times, recipe by Chris Bianco.

yield: 2 to 3print recipe

Roasted Japanese Eggplant with Crushed Tomato, Pecorino and Thyme

prep time: 10 MINScook time: 45 MINStotal time: 55 mins
This roasted eggplant dish is delicious, quick and easy. Sure to impress your family and friends any night of the week.

INGREDIENTS:


  • 4 Japanese eggplants
  • 3 tablespoons extra-virgin olive oil
  • 2 large, ripe tomatoes (I used on the vine)
  • 2 cloves garlic, crushed and minced
  • 1/4 teaspoon red pepper flakes
  • 4 sprigs of fresh thyme
  • 1-2 ounces pecorino or Parmigiano-Reggiano cheese shaved or thinly sliced (your preference)
  • Salt and pepper, season to your taste

INSTRUCTIONS:


  1. Preheat oven to 450°.
  2. Peel the eggplant by holding root end and making long lengthwise strips, place in a roasting pan. Drizzle eggplant with 2 tablespoons olive oil, and season with salt and pepper.
  3. Roast until tender and light golden brown, about 25 to 30 minutes.
  4. In the meantime hand-crush tomatoes, add garlic, 1 tablespoon of olive oil, salt, red pepper flakes and thyme. Stir to combine.
  5. When eggplant is done, remove from oven and top with tomato mixture. Roast for another 10 minutes.
  6. Remove eggplant from oven and add cheese, back into the oven for 5 minutes, until cheese is melted.
  7. Serve with noodles, polenta or bread. Enjoy
Created using The Recipes Generator
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

52 comments:

  1. Love this quick and easy vegetarian meal. Don't you love how meaty eggplants are and Asian eggplants are my favorite as they have less seeds. Wishing you a super weekend!

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    1. Yes, they are my favorite too Bobbi! love how they soak up so much flavor.

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  2. Simple and delicious! Those eggplants are my favourites.

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    1. Thanks Angie, they are mine too. Have a great week-end!

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  3. I just happened to have a few Japanese eggplants in my fridge, this sounds wonderful. And I love how easy it is!

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    1. It really was easy, even after I read the directions I thought it would need more time, not so. Thanks Chris!

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  4. Aubergine is one of my favourites, yet I find it difficult to pan-fry. Will have to try roasting them instead. And I love simple. Especially with really good ingredients.
    Talking of which, I bought a green pumpkin from a local farmer today - yay, for pumpkin pies.

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    1. Hi Johnny, can't wait to see what you come up with, you are a great baker. Take care!

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  5. Gorgeous! Nice to have an alternative to soy sauce on top of grilled Japanese eggplant. P.s. Lovely when it's a small world miracles occur =)

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    1. I know isn't it Kim, small world. Thanks for stopping by.

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  6. Chris Bianco of pizza fame? It's got to be good! And I know you only cook good food!

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    1. yes that Chris, he has 2 restaurants that are not too far from us, he is amazing!

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  7. Wow, that really shows you how small the world is. Love the colour of these eggplants when raw.

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    1. Thanks Tandy, they are beautiful, love the flavor and texture, they are my favorite.

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  8. HThe dish looks stunning! I'm dying to taste it now..

    PS. It's Marcela from tastefolio. I had to take a break in cooking and started to take more pictures of things that surrounds me. I don't have a 'real' blog rather than portfolio, but I keep sharing my snaps at my fb page: http://fabebook.com/marrific

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    1. Hi Marcela, checked out your snaps they are amazing, following you now, thanks.

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  9. Wow -- it really is small world! That's so interesting how your paths crossed with your friends. And I love this rustic, beautiful dish -- eggplant is a favorite of mine!

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    1. I know pretty crazy right, anyway I'm a huge fan of eggplant too. Take care!

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  10. Yum! I need to try this. How fun that you share both your homes with the same friends.

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  11. The eggplant looks wonderful! It is a very small world - sounds like a fun party!

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    1. Thanks Tricia, yes, sometimes it does seem like a small world.

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  12. Love eggplants and this look amazing!!

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  13. Such a simple, delicious dish!! I'd eat this for a light lunch or dinner!! xo

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  14. Sounds like a great birthday bash and what a wonderful recipe; I love the simplicity of it. And you are right about it being a small world...we keep being reminded of that, don't we? I haven't cooked with Japanese eggplant at home so this is a good tip and I'm definitely curious.
    (And I had only recently heard about Chris Bianco having baker's lung, etc....so interesting and certainly wish him well.)

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    1. Chris is a legend around here. His newest restaurant is great but does not serve pizza. Thanks Monica!

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  15. This looks fabulous, Cheri. Eggplant Parmesan was a favorite dish of mine as a girl. I haven't had it in a long time, but I look forward to trying your version. YUM. Thanks so much. D

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    1. Thanks Dena, so funny it's a favorite of mine too. Have a great week!

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  16. Those are beautiful, Cheri. I love eggplant...always looking for a new way to serve it.
    Sounds like a fun party!

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  17. Looks delicious! I have a couple eggplants in the refrigerator, though the regular chubby variety. Guessing I could probably cut them down for this--hmmmm... Just catching on that you are near Phoenix--I have a daughter at ASU.

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    1. Oh that is wonderful Inger, wondering what she thinks of all the heat we have been having?

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  18. Love your photos. This sounds absolutely wonderful!

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  19. I will have to be on the hunt for Japanese eggplant as I don't usually see them here. This sounds like a wonderful recipe, Cheri! What a small world regarding the people you met!

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    1. Yes it really does seem so, kind of crazy. Thanks for stopping by Susan.

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  20. This is definitely happening at our home soon! Just gorgeous, Cheri! We were so sad when Bianco Tucson closed.

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    1. I did not realize Chris had a restaurant in Tucson, sad for you and Mark. He has 2 restaurants in Phoenix both at the town and country center. Both restaurants are wonderful.

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  21. Fun story...and it really is a small world! But I'm loving this roasted eggplant. In fact, I have eggplant on our shopping list for this week already...and I think I just figured out what to do with it! :-)

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  22. Some of the most simple of recipes have so much taste and this one looks easy and delicious.

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  23. Our garden yields so much Japanese eggplant. We love it and would certainly enjoy this dish!

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  24. Cheri, I love a good meatless meal and this one looks wonderful!! I'm also always happy to find new ways to use eggplant as it's one of my favorite things :) I've already printed this recipe out!

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    1. Thanks Marcelle, hope you enjoy this as much as we did.

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  25. i've actually never tried japanese eggplant but now i'm really wanting to buy some! this combination is great, and i love that you chose thyme as the main herb. :)

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    1. Thanks Grace,the thyme was really good with the eggplant and tomatoes.

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  26. This would be wonderful to make and a good recipe to keep in mind for the vegitarians!

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    1. I think so too, most people won't even realize there is no meat. Thanks for stopping by Mary.

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