Love and Spices: Mediterranean
Roasted Eggplant and Tomatoes
A simple yet delicious way to prepare eggplant
Recipe by Monique Singer
Westmount Magazine is proud to offer its readers sample recipes from Love and Spices, a beautifully illustrated cookbook by Monique Singer. With this series, you will discover some unique recipes dedicated to cooking with spices, from hors d’œuvres to desserts.
Monique Singer knows how to make people talk, sing and dance spices! From her earliest childhood, alongside her grandmother and sisters, she learned how to create a delicious and original cuisine with her senses, her hands and all her love.
From her family’s table to the jet-set parties she has catered in New York, Los Angeles, Venezuela, Spain, Haiti, and Asia, regardless of the set-up, function, atmosphere or style, Monique’s food has left its imprint on people’s taste buds.
Mediterranean Roasted Eggplant and Tomatoes
A great vegan dish for when tomatoes are at their peak.
Preparation time 30 min | Cooking time: 1 hr 30 mins | Yields: 4 servings
Preheat oven 350°F/175°C to roast tomatoes
Preheat oven at 400°F/200°C to roast eggplant
- 1 large eggplant, cut into 8 thick slices, about 3/4 inch
- 4 Heirloom or red Beefsteak tomatoes, cut into halves
- 1/2 cup fresh thyme, chopped
- 2 spring onions, chopped
- 4 tbsp olive oil
- 1 tbsp aged balsamic vinegar
- 1 tsp sea salt
- 1 tsp freshly ground white pepper
- 1/2 tsp cumin (optional)
On a cookie sheet lined with parchment paper, place sliced eggplant.
Brush each slice with olive oil and season with salt and pepper, roast in the preheated oven until softened and golden brown, for 10 to 12 minutes per side, then remove and set aside.
Cut 4 tomatoes in half, drizzle evenly with 2 tablespoons oil, salt, pepper.
Roast for 1 hour, remove and set aside.
On an individual plate, place one roasted tomato on top of each eggplant slice.
In a small bowl, whisk 2 tablespoons olive oil, balsamic vinegar, chopped spring onions, and combine with thyme, salt and pepper.
Drizzle 1 tablespoon of dressing mixture on top of tomato and serve.
This recipe can be doubled.
Images: Anne Fillion
Read also: other recipes
Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn