Tomatoes With Eggplant

Ingredients

• 1 large eggplant
• Salt
• 4 tablespoons garlic oil
• Freshly ground pepper
• 1 small onion, peeled and finely chopped
• ½ cup finely chopped button mushrooms
• 2 cloves roasted garlic
• 2 tablespoons balsamic vinegar
• 2 tablespoons mayonnaise
• Juice of 1 lemon
• 6 small plum tomatoes
• 12 pieces marinated anchovies

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    185 calories; 14 grams fat; 0 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 4 grams protein; 8 milligrams cholesterol; 328 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Cut the eggplant in half lengthwise and score the cut surfaces with a knife. Sprinkle with salt and let sit for 1 hour.
2. Preheat oven to 350 degrees. Wipe eggplant with paper towels. Place halves on baking sheet cut side up and sprinkle with 2 tablespoons garlic oil and pepper. Bake until tender, about 1 hour. Spoon out flesh, put it in a strainer and let drain.
3. Heat 1 tablespoon garlic oil in a medium skillet and add onion and mushrooms. Cover and sweat until tender, about 7 minutes.
4. Put onion mixture, eggplant, garlic, 1 tablespoon oil, vinegar, mayonnaise and lemon juice in a food processor. Blend and season with salt and pepper.
5. Cut tomatoes lengthwise. Remove seeds. Fill with eggplant mixture and top with a piece of anchovy.

About 2 hours 30 minutes