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Mar 30, 2014 at 10:28PM vs Apr 10, 2018 at 08:24PM
Roasted Eggplant Galette
dinner main sides vegetables vegetarian
<ul> <li>3 tbsp + 2 tsp extra virgin olive oil&nbsp;</li> <li>1 tbsp orange juice</li> <li>1 tsp balsamic vinegar</li> <li>1 tsp minced garlic</li> <li>1/2 tsp lemon zest, or I did zest of&nbsp;about half a lemon</li> <li>1 eggplant (570 g), peeled, halved, and sliced into 1/8&quot;&nbsp;pieces</li> <li>1/2 tsp kosher salt, or 1/4 tsp regular salt</li> <li>1/4 c grated Parmesan</li> <li>honey</li> <li>2 tbsp fresh mint, sliced</li> <li>grilled bread, toasted pitas, or&nbsp;<a href="/recipe/350">naan</a></li> </ul> <p>Preheat the oven to 375. Brush a 9 1/2&quot; springform pan with olive oil&nbsp;and place on a parchment-paper lined baking sheet. If you don&#39;t have a springform pan, a regular casserole dish will do fine too.</p> <p>Whisk 5 tbsp + 2 tsp extra virgin olive oil&nbsp;</li> <li>1 tbsp orange juice</li> <li>1 tsp balsamic vinegar</li> <li>1 tsp minced garlic</li> <li>1/2 tsp lemon zest, or I did zest of&nbsp;about half a lemon</li> <li>1 eggplant (570 g), peeled, halved, and sliced into 1/8&quot;&nbsp;pieces</li> <li>1/2 tsp kosher salt, or 1/4 tsp regular salt</li> <li>1/4 c grated Parmesan</li> <li>honey</li> <li>2 tbsp fresh mint, sliced</li> <li>lemon wedges for serving</li> <li>grilled bread, toasted pitas, or&nbsp;<a href="/recipe/350">naan</a></li> </ul> <p>Preheat the oven to 375. Brush a 9 1/2&quot; springform pan with olive oil&nbsp;and place on a parchment-paper lined baking sheet. If you don&#39;t have a springform pan, a regular casserole dish will do fine too.</p> <p>Whisk 5 tbsp olive oil, orange juice, vinegar, garlic, lemon zest in a large bowl. Put the eggplant slices in the bowl, sprinkle with salt, and toss. Try to distribute the ingredients, but don&#39;t worry if they soak up the oil a bit irregularly.</p> <p>Make a layer of overlapping eggplant slices in the pan, until the bottom is completely covered. Sprinkle with 1 tbsp Parmesan. Arrange a second layer of eggplant over that, and sprinkle with 1 tbsp Parmesan. Repeat with a third and final layer of eggplant. Drizzle with remaining 2 tsp olive oil, scrape in any extra mixture from the bowl, and top with remaining 2 tbsp Parmesan.</p> <p>Bake 1 hour, until top is golden brown and&nbsp;eggplant is tender. It will have shrunk quite a bit.&nbsp;Let cool for 10 minutes. Drizzle with small amount of honey and&nbsp;garnish with mint.</p> <p>This could be a side, or serves 2 as a main course. For a main, serve with arugula salad (dressing <a href="/recipe/486">here</a>), lemon wedges, and warm bread.</p> <p>&nbsp;</p>