I am very happy to announce that I have not disappeared from
the face of the earth as my blog history may imply! The first few months of
2014 have been a very exciting whirlwind of events, the most joyous of which
being our engagement! The amazing man who named me his “Little Piggy” and
contributed to the naming this blog years ago popped the question this January
on a wintery ski trip and we have been enjoying a blissful start to 2014 ever
since! Don’t worry, while I’ve been MIA from these pages I’ve been busy in the
kitchen and cannot wait to share all of the recipes we’ve been developing!
With a busy start to the year I’ve been focusing on recipes
that I can really be stretched and used in many different ways. My recipe for
tomato eggplant bruschetta is extremely versatile and can be turned into a thick
pasta sauce, a cold dip crudités or folded into an omelet to brighten
breakfast. The possibilities are truly endless with this all-star combination
that is high in fiber; vitamins A, B1 and C; cooper, niacin and thiamin. While
the two fruits may look very different, tomatoes and eggplants come from the
same family, often-called “nightshade,” and their nutrients help fight against
heart disease as well as protect against neurological problems.
While the nutrient profiles of these vegetables are rich,
they are both low in calories and fat. This recipe aims to play up the true
flavors of the eggplant and tomato with little added fat. My favorite element
of this recipe is how roasting the eggplant brings out a creaminess that
perfectly complements the acidity in the tomatoes.
1 large eggplant
6 tablespoons olive oil, divided
½ cup chopped brown onion
4 cloves garlic, sliced
1 28oz can whole San Marzano tomatoes
½ cup red wine (I usually use cabernet sauvignon)
¼ cup pine nuts
⅓ cup panko
bread crumbs
1 cup basil, plus some for garnish
Thickly sliced crusty baguette
Preheat oven to 375˚F. Peel eggplant and cut into 1 inch
cubes. (I highly recommend using a ceramic peeler for ease.) Generously salt
the eggplant and place it in a colander and let it sit for an hour. Next,
gently squeeze the eggplant to get rid of additional moisture. Take a damp
paper towel and blot the eggplant to remove some of the salt. Salting the
eggplant to remove moisture helps the eggplant to absorb less oil during
cooking and prevents a soggy texture, which is especially important in this
recipe given the amount of liquid the tomatoes add.
Lightly coat a rimmed baking sheet with 2 tablespoons olive
oil then evenly spread the eggplant cubes onto the baking sheet. Drizzle another 2 tablespoons of olive
oil over the eggplant and toss to coat. Roast for 25 minutes, tossing
occasionally.
While the eggplant is roasting, heat the remaining 2
tablespoons olive oil in a large sauté pan over medium heat. Stir in the onion and garlic and cook
for 4-5 minutes, or until soft and starting to lightly brown. Add in the
tomatoes and reduce heat to medium-low. Simmer for 6-8 minutes. If you have the
rind of the parmigiano reggiano available, add it to the tomato mixture to
enrich the flavor. Slowly pour in the wine, increase the heat to medium and
cook for 10 minutes. Remove the tomato mixture from the heat and let cool
(remove rind if used).
Remove the eggplant from the oven and let cool for 10
minutes. I guarantee you’ll have neighbors knocking on your door at this point
from the delicious smells of the roasted eggplant and tomatoes! Place the pine nuts
and breadcrumbs in a food processor and pulse for 5 - 10 seconds. Add eggplant
and repeat. Next add the tomato mixture and pulse until well combined; add the
basil and pulse again.
Lightly toast the sliced baguette to desired crispness and
generously top with the tomato eggplant puree. Garnish with a sprinkle of basil
and cracked pepper, pour yourself a glass of the Cab and enjoy!
