Parmesan-Crusted Tomatoes with Eggplant & Greens
Preparation info
Difficulty
Easy
Serves
4-6
Appears in
The Forest Feast Mediterranean
By Erin Gleeson
Published 2019
This colorful platter of vegetables works well to accompany any entrée. Serve warm or at room temp with a small dish of romesco sauce or marinara.
Ingredients
3 3 c 175 g 1
Method
For the Tomatoes
Halve the tomatoes & lay them cut-side up on a baking sheet. Sprinkle with Parmesan (about 2 t on each half) & pepper. Broil until bubbly & golden, 2-3 min.
For the Kale
Throw the kale in a hot pan with a bit of olive oil, a pinch of salt & a splash of water. Cover & steam, stirring a couple times, until wilted, 2-3 min.
For the Eggplant
Remove the stem & slice it lengthwise into 6 wedges. Lay the wedges skin-side down on an oiled baking sheet & drizzle generously with olive oil, plus a couple pinches of salt & pepper.
© 2019 All rights reserved. Published by Abrams Books.