Posted on 24 June 2011 by

Roasted Eggplant and Tomato Cream

By David Harbilas

Eggplant is such a rich and hearty vegetable that we sometimes forget that it is a summer vegetable, which makes it a natural partner for tomatoes.

Given its richness, it is also a fairly forgiving ingredient to work with, in that almost any ingredient can be paired with it.

Tomatoes, however, are a natural, as their sweetness offset the meaty and sometimes bitter flavor of eggplant.

This is a good sauce to serve with roasted meat, chicken or pork, and can also serve as a soup.

Makes about ½ gallon

  • 1 large eggplant
  • 4 red globe tomatoes
  • juice of 1 lemon
  • 1 cup heavy cream
  • salt and pepper
  • olive oil

Preheat an oven to 350 degrees. Place the tomatoes in a roasting pan, coated with a little olive oil and seasoned with salt and pepper. Cover and roast for 3 hours. Meanwhile, cut the eggplant in half lengthwise and drizzle the cut halves with a little olive oil and season with salt and pepper. Place the egg plant, cut side down, on a sheet pan and roast for 30-45 minutes, or until tender. Remove the vegetables and cool to room temp.

Scrape the eggplant from the skins and place in a blender. Place the tomatoes into the blender with the eggplant, season with the lemon juice and salt and pepper and blend until smooth. Pass the sauce through a fine mesh sieve into a saucepan. Heat the sauce and reduce slightly. Add the cream and adjust the seasonings with salt and pepper if needed.

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