Pan-Fried Eggplant & Tomato
Pan-Fried Eggplant & Tomato
About this Recipe
This eggplant and tomato dish is delicious on its own but also juicy enough to serve as a sauce. With olive oil, parsley, lemon, and garlic, it makes its own gremolata.
The Benefits
This satisfying, satiating dish contains high-fiber eggplants (with the added benefits of B vitamins, vitamin K and folate), and antioxidant-packed garlic, tomatoes and herbs that help build immunity.
Ingredients
4 SERVES
- 1/4 cup (60 ml) olive oil
- 1/2 lb (225 g) slender or baby eggplants, trimmed and cut into 1/2-inch slices
- 2 garlic cloves, minced
- 1 lb (450 g) tomatoes (preferably fresh San Marzano), destemmed and cut into chunks
- 1 sprig rosemary
- 1 tsp dried oregano
- 2 tsp capers (preferably salt-packed), rinsed and drained
- Zest of 1 lemon
- Juice of 1/2 lemon
- Salt
- Freshly ground black pepper
- 1/4 cup chopped parsley
- Ricotta salata, or shaved Parmigiano-Reggiano or crumbled feta, for serving (optional)
Directions
-
Step 1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until it is hot and shimmering. Add the eggplant, and cook on each side until golden brown, about 2 to 3 minutes per side. Add the garlic and cook, stirring, until golden and fragrant, about 30 seconds. -
Step 2
Add the tomatoes, rosemary sprig, and oregano. Cook, stirring occasionally, until the tomatoes break down a little, sort of collapsing in the middle and melting a little at the edges, about 3 to 5 minutes. Stir in the capers, lemon zest, and juice. Add salt to taste and several grinds of black pepper. Remove from the heat. -
Step 3
Stir in the chopped parsley. Remove the rosemary sprig. Serve immediately as is, or top with ricotta salata as desired, if using. You can also serve it with rice or other grains, or over pasta. To store (do so without the cheese), keep it in a covered container in the refrigerator for up to 1 week.
About the author
Betty Hallock
Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.
View profile
More by Betty Hallock
Armenian Cucumber & Melon Salad
Armenian cucumbers are wondrous fruit. They look and taste a lot like cucumbers, but are part of the muskmelon family. In this salad, they join their cousin melons.
Black Lentil Soup with Turmeric
Black lentils hold their shape, while turmeric, ginger, and coconut yogurt add complex aromas and flavors to this vegan soup recipe.
Carrot Salad with Chile Vinaigrette
This carrot salad recipe has golden raisins, chickpeas, walnuts, scallions, fresh herbs, sumac, and a chile-bolstered honey-mustard vinaigrette.
