Butter Roasted Eggplant with Purple & Dark Red Heirloom Tomatoes
Tablecollective
Photo by Tablecollective
- Serves
- 4 people as a main and 6 people as a side dish
- Prep Time
- 25 Minutes
- Cook Time
- 45 Minutes
This recipe is based upon a favorite of mine from Diana Henry’s Book “From Oven to Table”, I replaced the cherry tomatoes with Tomato Bliss Purple & Dark Red Heirloom Tomatoes and use Clarified Tomato Broth to make the freekeh.
Ingredients
Roasted Eggplant
- 16 ounce Tomato Bliss Purple & Dark Red Heirloom Tomatoes
- 2 pound Japanese (long thin) eggplants
- 5 tablespoon butter
- 5 cloves of garlic, thickly sliced
- 16 ounce Tomato Bliss Clarified Tomato Broth
- 1 cup freekah
- 1/2 teaspoon salt
Koch-Kocha Sauce
- 1/2 green bell pepper
- 4 cup cilantro leaves
- 1 red chili, halved and seeded
- 1 green chili halved and seeded
- 1 1/2 fresh ginger, peeled and grated
- 1 lime, juiced
- 1/2 tablespoon cider vinegar
- 1 garlic clove
- 1 teaspoon cumin
- 1 teaspoon cardamon
- 1/2 teaspoon ajwain (carom) seed, crushed
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Directions
Roasted Eggplant
- Step 1
Preheat oven to 400 degrees.
- Step 2
Pierce the eggplants several times and place them in a roasting pan along with the roasted tomatoes.
- Step 3
Melt butter, add the garlic cloves, gently warm, and pour melted butter and garlic over the eggplant.
- Step 4
Season with salt and pepper and bake for 30 minutes.
- Step 5
Meanwhile, make the freekeh. Bring Tomato Bliss Clarified Broth and salt to a boil. Add freekeh, reduce heat and cover, cook for 20 minutes. Remove from heat, uncover, and let sit for 5 minutes.
- Step 6
Remove the eggplant and tomato mixture from the oven. Place the mixture on the freekeh and return to the oven for 15 minutes.
Koch-Kocha Sauce
- Step 1
Place all of the ingredients in a blender, or food processor, and blend until smooth.
- Step 2
Serve the eggplant with yogurt, Koch- Kocha sauce, and bread.