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Food & Drink

Jessica Seinfeld’s Roasted Eggplant And Cherry Tomato Recipe

November 19, 2013 6:00 AM

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(Photo credit: Atria Books)

(Photo credit: Atria Books)

(Photo credit: Atria Books)

(Photo credit: Atria Books)

Jessica Seinfeld is the author of two New York Times bestselling cookbooks and the President and Founder of Baby Buggy, a non-profit organization dedicated to providing clothing and equipment to New York’s families. She lives in New York City with her husband and three children.

Jessica Seinfeld’s latest cookbook, The Can’t Cook Book (Atria Books, 2013), is determined to turn the absolutely terrified home cook into a seasoned pro. With more than 100 simple and delicious recipes, even the most kitchen-phobic “Can’t Cooks” will transform into “Can Cooks.” This recipe is one of Jessica’s secretly simple ways to make a great roasted eggplant.

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(Photo credit: John Kernick)

(Photo credit: John Kernick)

Roasted Eggplant & Cherry Tomatoes

Cooking eggplant seems difficult and labor intensive, doesn’t it? Well, here it’s not. You can also spread this on a slice of crusty country bread or use as a pasta sauce. Or fab leftovers.

ACTUAL WORK TIME: 10 minutes | TOTAL TIME: 1 hour 10 minutes | MAKES: 4 sides or 2 main dishes

Ingredients
1 large eggplant (about 11/2 lbs.)
4 cloves garlic
1 pint cherry or grape tomatoes
6 sprigs thyme
1/2 c. extra virgin olive oil
3/4 tsp. kosher salt
1/4 tsp. crushed red pepper
1/4 tsp. freshly ground black pepper

Tools needed: 2½ – to 3-qt. baking dish, cutting board, chef’s knife, measuring cups and spoons, large spoon, kitchen timer.

Don’t Panic: Cutting the eggplant into cubes is a cinch, I promise.

1. Heat the oven (with the oven rack in the middle) to 400°F. Wash the eggplant. Cut off and discard the stem. Next, cut the eggplant into 1-inch-thick rounds. Stack 2 rounds at a time, then cut into 1-inch cubes. Smash the garlic and peel.

2. Place the eggplant and garlic in a 2 1/2- to 3-qt. baking dish. Wash the tomatoes and thyme and add to the dish. Drizzle with the oil and sprinkle with the salt, red pepper, and black pepper (about 12 turns on a pepper mill). Toss together with your hands until the eggplant is coated with oil (a little overcrowding in the dish is okay).

3. Roast until the eggplant is really soft and tender, 50 to 60 minutes. (Set your timer, and at 40 minutes, give the vegetables a quick stir.)

Buy eggplant that is smooth-skinned, evenly firm, and without soft spots. Store in the refrigerator for 3 to 4 days.

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Jessica Seinfeld is the author of two New York Times bestselling cookbooks and the President and Founder of Baby Buggy, a non-profit organization dedicated to providing clothing and equipment to New York’s families. She lives in New York City with her husband and three children.

Copyright © 2013 by Jessica Seinfeld. Reprinted with permission of Atria Books, a division of Simon & Schuster. For more information on The Can’t Cook Book or other great cookbooks from Simon and Schuster, sign up for our Read Before Eating newsletter!

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