Roasted Eggplant and Tomato Towers Recipe - Allrecipes.com
Roasted Eggplant and Tomato Towers Recipe
  • READY IN 3+ hrs

Roasted Eggplant and Tomato Towers

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"This has a long cooking time, but is definitely worth the wait."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 20 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Arrange tomatoes, cut-side up, on a baking sheet. Whisk 1/4 cup olive oil, garlic, oregano, salt, and pepper together in a bowl; spoon over tomatoes.
  3. Bake tomatoes in the preheated oven until slightly shrunken, 3 to 4 hours.
  4. In the last hour of the tomatoes baking, thinly slice eggplant and sprinkle with salt; set aside until some of the water starts to bead on the slices, about 30 minutes. Rinse the salt off the eggplant and transfer to a bowl. Pour remaining 1/4 cup olive oil and sprinkle paprika over eggplant slices; toss with your hands to coat.
  5. Arrange eggplant slices in a single layer in a skillet over medium heat; cook until tender, 3 to 4 minutes.
  6. Alternate tomato slices and eggplant slices on serving plates creating 'towers.' Drizzle yogurt and honey over each 'tower'; top with almonds.
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Reviews More Reviews

Jan 12, 2015

I like the idea of this recipe, but the yogurt, honey and almonds didn't really work for me. A little ricotta, a chiffonade of fresh basil and some pignoli (pine nuts) would have been better.

 

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Nutrition

  • Calories
  • 425 kcal
  • 21%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 33 g
  • 51%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 119 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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