This is our ninth week of lockdown; some states and countries have started opening up a little a bit, others have opened completely. It seems that New York is not ready for the big move, so let’s stay calm and enjoy some tasty recipes.
This colorful dish is absolutely delicious, it’s simple to make, and the result is full of flavor. Cooking the tomatoes and eggplant with the olive oil and herbs on low temperature gives a powerful aroma and a caramelized result. You can prepare the amount you want and keep it in a closed container in the refrigerator for up to a month.
It can be served in different ways depending on the feeling on the day: warm as a side dish, cold in a salad, or tepid on toasted bread. I was looking for something new for lunch so I toasted a baguette cut lengthwise, spread fresh goat cheese on each half, and covered it with the tomatoes and eggplant. So tasty!
Cooking time: 1 h 30 min
Prep time: 20 min
Ingredients
2 lb / 1kg cherry tomato
3/4 lb / 300 g eggplant
10 branches of fresh thyme
3 branches of fresh oregano
2 garlic cloves
½ cup / 40 g olive oil
1 tsp fleur de sel (flower of salt, considered as the finest and most delicate of salts)
1- Preheat the oven to 325F or 170C.
2- Cut the cherry tomatoes in two.
3- Cut the eggplant into small cubes.
4- Spread the fresh herbs and garlic on a baking sheet.
5- Pour half of the olive oil and mix it with the herbs.
6- Place the tomatoes and eggplants on top.
7- Pour the remainder of the olive oil and mix well to get the vegetables coated with olive oil.
8- Sprinkle with fleur de sel. The quantity is really up to you; I put one tsp because I don’t eat too salty.
9- Leave in the oven for an hour and a half. The tomatoes and eggplant must be soft and juicy.
Let cool down and keep in a container in the fridge.
This looks perfect for me, Dina, but I’m trying to decide where I could get the branches of fresh oregano and thyme. Hoping that my farmers market will come through. I love the idea of this on a baguette with goat cheese!