Eggplant

I am not a fan of eggplant however my mom really likes it so I like to use it in recipes from time to time.  I had some left over eggplant and made both of these recipes that use it.  The first one is a side dish of eggplant and tomatoes.

Roasted Eggplant and TomatoesServe with a green salad and crusty rolls.

Servings: 6

• 1 - 1 3/4 pound eggplant, cut into 1-inch cubes
• 4 large plum tomatoes, cored, quartered lengthwise
• 2 tablespoons olive oil
• 2 tablespoons Sherry wine vinegar
• 2 tablespoons plus 2 teaspoons chopped fresh oregano
• 1/2 cup crumbled feta cheese

Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.

 

Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.

Charred Ratatouille & Grilled Chicken

Servings: 6

• 2 medium zucchini, halved lengthwise

• 1 medium Japanese eggplant, halved lengthwise

• 1 red bell pepper, cut into strips

• 1 red onion, peeled, cut into wedges

• 2 medium tomatoes, halved crosswise

• 2 tablespoons olive oil

• 6 skinless boneless chicken breast halves (6 ounces each)

• 1/3 cup basil (chiffonade)

• 1 1/2 teaspoons red wine vinegar *

Prepare grill (medium-high heat). Place vegetables in large bowl and drizzle with oil. Sprinkle generously with salt and pepper and toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.

Coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken into 1/2-inch-thick slices and serve with ratatouille.

COOKS NOTE: For you traditionalists, go ahead and use the balsamic vinegar.

 

~Bry