Roasted Eggplant With Harissa Potatoes And Tomatoes Recipes

Steps:

• Preheat oven to 420 degrees F.
• Peel eggplant and slice into 1/3 inch thick slices.
• Sprinkle with salt and let sit while you skin and cube the potatoes (about 1/2 inch cubes).
• Place a non-stick sheet or paper on a baking tray, pat eggplant slices dry and brush both sides of each slice with olive oil. Layer on baking tray and put in the oven for about 15 minutes. Watch them, they might take longer or shorter. They should not become mushy but just look and feel done and smell a little caramelized.
• In a skillet, heat 1 tablespoon olive oil, add potatoes and season with salt to taste.
• Fry potatoes until crisp and done, about 15 minutes.
• Stir together water, tomato paste and harissa, pour over potatoes and heat through.
• Remove skillet from heat.
• Chop the tomatoes into 1/2 inch cubes.
• Get eggplant slices out of the oven, divide on two plates.
• Top the eggplant slices with potatoes.
• Top potatoes with chopped tomatoes.
• Serve immediately.

Steps:

• For the bread crumbs: In a medium bowl, combine pecorino, panko, salt, pepper, olive oil, and parsley. Mix well until crumbs are evenly coated with oil. Set aside.
• For the eggplant and tomatoes: Preheat oven to 375 degrees. In a large bowl, combine red tomatoes, yellow tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and 1/3 cup olive oil. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until thoroughly combined.
• Pour into a 9 x 13 baking dish and top with remaining bread crumb mixture. Sprinkle the mozzarella over the top. Bake, uncovered, until eggplant is tender and top is lightly browned, 45 to 60 minutes; if after 30 minutes the top is browning too rapidly, cover the dish with foil for the remaining cooking time. Remove from oven, and let rest for 10 minutes before serving. Drizzle olive oil to taste over each serving, if desired.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Rinse potatoes in a colander to remove excess starch. Drain.
• Place potatoes in a large microwave-safe bowl; add 1 tablespoon oil and salt and toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.
• Spread potatoes on the lined baking sheet. Drizzle with remaining oil and toss to coat. Spread out in an even layer.
• Roast in the preheated oven until golden brown, about 20 minutes. Stir and continue roasting until evenly browned, about 5 minutes more.
• Meanwhile, combine butter, harissa, cilantro, and lemon zest in the same bowl. Mash together with a fork. Taste and season with salt if needed. Add potatoes to the harissa butter and toss. Serve immediately.