Sunday, October 10, 2010

Simply Delicious Eggplant and Tomato Appetizer

We've had fall and summer this past week.  The temperatures have ranged from the mid-50s to 90 degrees-today was the 90.  The air conditioner kicked on around noon and it was somewhat of a shock to look at the outside temperature.  Nevertheless, it is fall and we must take every opportunity to enjoy the lingering bits of summer past.

The Saturday market had baskets of tender eggplants and, to a lesser degree, a variety of tomatoes.  I noticed Andrew carefully checking out the eggplant before purchasing two smallish perfectly shaped ones. He was on for preparing Sunday dinner (with the help of Chef Costco).  I could sit back and enjoy the late afternoon while he was in the kitchen.  Joy!

Here's the appetizer that he made for the two of us.  It was delicious!



Baked Eggplant Appetizer

3/4 pound ripe tomatoes, cut into small dice
sea salt
1/2 teaspoon sugar
1 tablespoon balsamic vinegar
2 smallish (his description) freshly picked eggplants
2 tablespoons good olive oil
1/4 cup fresh basil, roughly chopped

Combine the tomatoes, salt, sugar and vinegar in a bowl, then pour into a sieve and place over the bowl to drain for an hour.

Preheat oven to 425 degrees.

Brush the eggplant slices on both sides with the olive oil and arrange them on a baking sheet.  Sprinkle with salt and bake in the lower third of the oven until they are golden--about 15 minutes.  Turn the slices, sprinkle with salt and bake until they are golden on that side--about an additional 10 minutes.

Arrange the eggplant on a platter.  Top with the tomatoes and garnish with the basil.

Serve slightly warm or at room temperature.

22 comments:

  1. That sounds really good. I could make a meal on just appetizers!

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  2. Looks great! Let me get this right, he not only made dinner, he even included an appitizer!? Or was this the meal, it would be good all by itself with a drink!

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  3. We also picked up eggplants at the farmer's market today...we ended up with a huge bag, and I've been trying to find recipes to use for the rest of the week. I'm bookmarking this one for sure! I'm glad you were able to sit back and let someone else cook for you. I love those evenings!

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  4. So great that your hubby cooks such yummy treats! That appetizer looks delicious. :)

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  5. Having someone prepare delicious meals for me on a regular basis sounds divine even if I really enjoy cooking.

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  6. Mmm eggplant and tomatoes are perfect in any weather but especially during this transition from summer to fall. Love the fresh flavors.

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  7. Looks yummy! Alas, no tomatoes on the prairie but we do have eggplant at the Farmer's market -- yum!

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  8. I drooled looksing at these! Yum

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  9. Simple is best. Lovely flavorful starter.

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  10. Hi Bonnie! Oh, how wonderful to have such a cooking helper. The appetizer looks delicious!
    I'm thrilled you'll be coming to my party! If you've ever linked up to a blog party before, mine will be the same.
    Be a sweetie,
    Shelia ;)

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  11. Sounds wonderful...I think I will try that tonight! Carla

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  12. You are so lucky to have a husband who enjoys cooking and is good at it! These sounds delicious and I love that he picked out the eggplant with TLC ;)

    I love your pumpkin clown in your header!

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  13. That does sound yummy! Your new banner picture is both funny and terrifying! I think it's the scary clown syndrome that makes it a little scary.

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  14. Our weather has been the same way. I'm not complaining too much since I don't like really cold nor really hot. So the hubby cooks too? My, you're a lucky girl!

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  15. These crostini look wonderful. I don't cook with eggplant much, but have been seeing such beautiful eggplant at the markets and it makes me want to try more. This appetizer sounds like a perfect idea for eggplant!

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  16. You should see me sweat while working in the yard the past several days... It's Autumn --and we now have pretty colors around...But we are still very DRY and now, way too warm....

    Your meal looks good. All of our fresh tomatoes are gone for the season... Darn!!!

    Hugs,
    Betsy

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  17. That looks pretty healthy. We just had eggplant tonight (parmesan, of sorts.) I used to chop up eggplant into small bits and saute with onion and garlic and pretend it was mushrooms (a stretch, I know)--when I wanted to make Beef Strogonoff in mushroom-free Ghana.

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  18. These look like a delightful treat especially for those that are looking for a low carb appetizer. I really like the novelty of this dish.

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  19. The appetizer sounds delicious...like brushetta but with the unique addition of eggplant. Bet it was delicious....

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  20. I love eggplant and this looks divine to me. it would make a meal for us, just this.

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  21. Yum! I thought htat was bruschetta, but eggplant sounds pretty darn good too. I love Chef Costco :-)

    PS. I tried your Swiss chicken recipe tonight and the hubby loved it!

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  22. Pair this appetizer with a few slices of great crusty bread...and I'm in heaven ;o)

    Flavourful wishes,
    Claudia

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