November 8th, 2024
Recipes
Eggplant and Tomato Tostadas
Valentina P
- Difficulty
•
- Time 45"
The most amazing vegetarian entree. Layers of tender roasted eggplant, tomatoes, and feta tossed in a quick curry vinaigrette and served over a bed of creamy hummus and crunchy tostadas. Inspired by the iconic Eggplant Napoleon at Arugula Bistro of Connecticut.
How To MakeDiet Type: Classic
Shopping List
-
Tostadas
- 1 1/2 pounds eggplant
- 1 red onion, thinly sliced
- 2 handfuls watercress or arugula
- 1 cup hummus (store-bought or homemade)
- 4 tostadas (Note 1)
- 4 ounces feta cheese (dairy or non-dairy)
- 4 slow-roasted tomatoes (Note 2)
- 3 tablespoons olive oil, divided
- 1/4 teaspoon salt and pepper Curry Vinaigrette
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon curry powder
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Step 2: Dice the unpeeled eggplant into 1-inch pieces. Toss the eggplant with 2 tablespoons of olive oil and season with 1/4 teaspoon each of salt and pepper. Spread the eggplant pieces evenly over the parchment and roast for 30 minutes. Flip the eggplant over halfway through roasting.
- Step 3: Meanwhile, stir together the Curry Vinaigrette ingredients in a small jar and set it aside.
- Step 4: Heat the remaining 1 tablespoon of olive oil in a frying pan over medium-high heat. Add the sliced onion and a pinch of salt. Cook the onions, stirring regularly, for 15 minutes, or until well softened but not quite caramelized.
- Step 5: Add the diced tomatoes, roasted eggplant pieces, and 4 tablespoons of the Curry Vinaigrette to the pan with the onions. Continue sautéing for 1 minute, or until all the vegetables are well coated in the sauce.
- Step 6: Toss in most of the crumbled feta and all of the watercress or arugula. Turn off the heat and stir everything so that the feta softens and the greens just begin to wilt — this will only take a few moments.
- Step 7: Plating time! Use the back of a spoon to smear a generous dollop of the hummus over every plate. Place a small mound of the warm vegetables over the hummus and then place a tostada above it. Add another layer of the warm vegetables over the tostada. Sprinkle with a little of the remaining feta and drizzle with some Curry Vinaigrette. Repeat this process with all of the remaining portions. Note: Depending on how you serve this, you could make this into a 1-layer or 2-layer tostadas.
- Serve: Enjoy immediately with any extra Curry Vinaigrette on the side.
Recipe Notes
Note 1: Make your own grain-free tostadas by frying paleo tortillas in a thin layer of cooking oil until crispy and lightly golden on both sides. Drain on paper towels. Note 2: No time to roast? Try using 4 raw diced roma tomatoes and adding them to the pan in Step 5 for 1 to 2 minutes soften before adding the eggplant.
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What you should eat next
Eggplant and Tomato Tostadas
PT45M 1 1/2 pounds eggplant 1 red onion, thinly sliced 2 handfuls watercress or arugula 1 cup hummus (store-bought or homemade) 4 tostadas (Note 1) 4 ounces feta cheese (dairy or non-dairy) 4 slow-roasted tomatoes (Note 2) 3 tablespoons olive oil, divided 1/4 teaspoon salt and pepper 6 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 teaspoon curry powder 1/2 teaspoon grated fresh ginger 1/2 teaspoon salt Gluten Free Vegan 4 Servings
Ingredients:
