Recipes with eggplant and tomatoes

Moroccan vegetables with chickpeas...looks yummmmmmmmmm
This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well.
Grilled aubergine baked with tomatoes, mushrooms and lots of cheese. The perfect low-carb, vegetarian comfort food.
Moroccan Bowls with Preserved Lemons // couscous or quinoa, chickpeas, cherry tomatoes, cucumber, courgette, aubergine, black olives, fresh mint, pomegranate, garlic, olive oil, chilli powder, cumin, sweet paprika, lemons, lemon juice, sugar
Healthy Turkish Eggplant Casserole Recipe with Tomatoes (Imam Bayildi)
Aubergine melts - dinner tonight, low calories and quick to-do, love a veggie dish every now and then!
Aubergine, Tomato and Mushroom Bake
Incredible Sicilian Aubergine Stew - Caponata recipe from Jamie Oliver - I just love this served with fresh rustic bread - super quick to make takes just 30 minutes
This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake
EGGPLANT WRAP with SPINACH, SUN-DRIED TOMATO & CHEESE ~~~ this recipe is shared with us from the book, "food: vegetarian home cooking". [Mary McCartney] [epicurious]
Pasta alla norma - a simple pasta with eggplant and tomato ... mmmm!
Rich and delicious baked eggplant with garlicky, spicy lentils and tomatoes and a fresh herby topping. Vegan and gluten free. via @Quite Good Food
Traditional Greek Moussaka - Layers of eggplant with beef in tomato sauce and topped with Béchamel Sauce. Authentic, classic Greek food!
Grilled Aubergine & Goats Cheese Bites | Tapas Recipes VSG, WLS, Bariatric, Paleo, low carb, high protein, Gluten-Free.
This is vegan comfort food at its best - layer up slices of aubergine with a spicy coconut milk and tomato sauce for a hearty, warming meal.
I recently ate a similar dish at a wedding in Italy, where it was cooked in a large, shallow dish. It has the same vibe as a Greek moussaka, but uses pasta rather than potatoes in the layering, making it more of a lasagne bake. The fresh sheets you can buy in supermarkets are very good and well worth using.
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