Recipe courtesy of Tracy O'Grady
Total:
53 min
Active:
25 min
Yield:
6 to 8 appetizer servings
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 300 degrees F.

Place 1/2-teaspoon extra virgin olive oil in a saute pan and add garlic cloves and bacon. Cook until bacon is slightly crisp. Blot the salted eggplant with paper towels to dry slightly. Discard 1/2 of the fat and add the eggplant. Cook until tender, season with fresh thyme, salt, and pepper. Drain and remove garlic.

In 2 separate saute pans add the remaining extra virgin olive oil and gently saute the red and yellow peppers until tender. Season with salt, pepper, and basil chiffonade. Drain. Form the tians by placing a layer of eggplant in a ring mold and packing it down gently. Next, add a layer of red peppers, then eggplant, finishing up with yellow peppers. Pack everything down gently. Warm when ready to serve and place on a piece of fried eggplant.

IDEAS YOU'LL LOVE

Eggplant Gratin

Recipe courtesy of Ina Garten

Eggplant Ricotta Bites

Recipe courtesy of Food Network Kitchen

Black Tea Chicken with Eggplant

Recipe courtesy of Sandra Lee

Refried Beans

Recipe courtesy of Ree Drummond

Fried Shrimp

Recipe courtesy of Ree Drummond

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Fried Couscous Salad

Recipe courtesy of Giada De Laurentiis

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Fried Chicken

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking