A simple yet delicious way to prepare eggplant
Recipe by Monique Singer
Previously published in WestmountMag.ca
Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.
Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.
From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.
Enjoy!
Mediterranean Roasted Eggplant and Tomatoes
The eggplant season in Quebec mainly takes place during the summer, with an optimal harvest period extending from August to October.
Preparation time 30 min | Cooking time: 1 hr 30 mins | Yields: 4 servings
Preheat the oven 350°F/175°C to roast tomatoes
Preheat the 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.
DRESSING
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
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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
