Eggplant-Tomato-Onion Dragon Tails

Name: Eggplant-Tomato-Onion Dragon Tails
Yield: 6-8 servings
Ingredients: 8 long, very narrow Oriental eggplants, about 4 ounces each; 8 long, very narrow Oriental eggplants, about 4 ounces each; 8 small onions (smaller in diameter than the eggplants), sliced thin; 8 small onions (smaller in diameter than the eggplants), sliced thin; 1 pint cherry tomatoes, sliced; 1 teaspoon thyme; 1 teaspoon fennel seeds; 1 teaspoon rosemary; ¼ teaspoon sugar; 2 medium garlic cloves, sliced; 1 teaspoon coarse kosher salt, or to taste; Black pepper to taste; 4 tablespoons full-flavored olive oil; 1 tablespoon vinegar

Preparation info

6-8
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

With slices of tiny onions and cherry tomatoes tucked into slits made in their sleek skin, these narrow eggplants resemble curved, scaled dragon tails. The somewhat fanciful presentation and the fact that they taste best at room temperature make these lush-textured beauties fine choices for buffet parties.

Ingredients

8 long, very narrow Oriental eggplants, about 4 ounces each
8 small onions (smaller in diameter than the eggplants), sliced thin

Method

Make about 6 long, shallow, diagonal cuts (almost parallel to the surface) in each eggplant. Set in an oiled baking pan to fit with a little extra space.
Press both a slice of tomato and one of onion firmly into each slit. Chop leftover onions and tomatoes; scatter around eggplants. Sprinkle thyme, fennel, rosemary, sugar, garlic, salt, and pepper over all. Dri