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 3Author: Cheriprint 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

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