Eggplant Provencal

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 2 small eggplants
  • 4 tomatoes
  • Olive oil
  • Salt and pepper
  • 12 peeled garlic cloves
Directions

Preheat oven to 375 degrees F.

Slice eggplants and tomatoes into 1/2-inch thick slices. Brush each side with olive oil. Season with salt and pepper. Put slices on nonstick cookie sheet. Bake in oven at 375 degrees F for approximately 20 minutes or until golden brown. Take peeled garlic cloves and put them in a saucepot or saute pan and cover them with olive oil. Cover pot/pan with a top or aluminum foil and simmer garlic cloves until they are tender. You can tell when they are tender when the tip of a chef's knife is easily inserted. Allow garlic cloves to cool and set aside. Place the roasted eggplant slices on a platter, top with the roasted tomato slices and garnish with poached garlic.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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