Recipe Archives->Vegetables->Eggplant Tomato

Roasted Eggplant And Tomato Carpaccio

1 large eggplant
2 ripe beefsteak tomatoes
2 finely chopped large garlic cloves
2 tablespoons extra virgin olive oil
salt and pepper 
2 tablespoons herbes de Provence

Preheat oven to 400F degrees and condition your baking pan  by
spreading evenly 1 Tbsp of olive oil. Cut the eggplant and the
tomatoes in round slices about 1/4 inch thick. Start by placing one
slice of eggplant against the rim of the bakeware. Place a tomato
slice covering just over 1/2 of the eggplant.  Continue placing
eggplant and tomato slices in that pattern until completing the
outer circle. Create a second and maybe third inner circle with
remaining slices. Drizzle 1 Tbsp olive oil over the eggplant tomato
carpaccio. Sprinkle with chopped garlic and herbs and season to
taste with salt and  pepper from mills. Place in the oven and bake
for 25 minutes or until eggplants start to brown and are tender.


Note: If you do not have herbes de Provence, then use:

1/2 tablespoon dried thyme
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 tablespoon dried rosemary
1 bay leaf crumbled

Printable version: eggplant-tomato.txt.