Butter Roasted Eggplant with Purple & Dark Red Heirloom Tomatoes

5.0
3 Ratings

Tablecollective

Butter Roasted Eggplant with Purple & Dark Red Heirloom Tomatoes

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.

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