Eggplant Crisps with Skordalia and Oven-Dried Tomatoes Recipe

Looking for an easy eggplant crisps with skordalia and oven-dried tomatoes recipe? Learn how to make eggplant crisps with skordalia and oven-dried tomatoes using healthy ingredients.


Submitted by onepointfivevolt

Makes 6 servings



Skordalia is a garlicky Greek dip made with mashed or pureed potatoes.

Recipe Ingredients for eggplant crisps with skordalia and oven-dried tomatoes

6 plum tomatoes
1 garlic clove, chopped
1 teaspoon chopped fresh thyme
8 garlic clove
1 tablespoon extra-virgin olive oil
1 pound russet potatoes, peeled, cut into 3/4-inch cubes
1 tbsp butter
1 tablespoon fat-free sour cream
1 cup sliced almonds, toasted, cooled, finely ground
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 eggplant
4 cups skim milk
6 eggs
2 cups dry breadcrumbs
3/4 cup thinly sliced fresh basil

Recipe Directions for eggplant crisps with skordalia and oven-dried tomatoes

  1. For tomatoes:

  2. Preheat oven to 300F. Line rimmed baking sheet with parchment paper. Mix all ingredients in large bowl. Arrange tomatoes, cut side down, on prepared baking sheet; drizzle any remaining mixture from bowl over tomatoes. Bake 1 hour; turn tomatoes over and bake until slightly dried but still tender, about 1 hour longer. Peel skin off warm tomatoes. (Can be made 2 days ahead. Cool, then cover and refrigerate.)

  3. For skordalia:

  4. Preheat oven to 350F. Cut top 1/2 inch off garlic head, exposing cloves. Place garlic in small ovenproof dish; drizzle with 1 tablespoon oil. Cover tightly with foil and bake until cloves are soft, about 50 minutes. Cool. Squeeze garlic head from bottom to release garlic from skins.

  5. Cook potatoes in medium saucepan of simmering salted water until tender when pierced with fork, about 12 minutes; drain. Bring cream and butter to simmer in large saucepan. Remove from heat; whisk in sour cream. Add potatoes to cream mixture and mash. Mix roasted garlic, ground almonds, lemon juice, and minced fresh garlic into potatoes. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)

  6. For eggplant:

  7. Soak eggplant slices in milk in large bowl 1 hour. Drain; pat dry. Sprinkle eggplant lightly with salt. Whisk egg whites in medium bowl until frothy. Dredge eggplant in egg whites, then breadcrumbs, coating completely; place on baking sheet. (Can be made 2 hours ahead. Cover and refrigerate.)

  8. Heat vegetable oil in heavy large skillet over medium-high heat to 350F. Working in batches, add eggplant slices to skillet and fry until golden, about 2 minutes per side. Using slotted spatula, transfer to paper towels to drain. Sprinkle with salt and pepper.

  9. Place 1 tablespoon skordalia in center of each of 6 plates. Top skordalia with 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon sliced basil, 1 oven-dried tomato half, 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon basil, 1 oven-dried tomato half, and 1 more eggplant slice. Garnish with olives and serve.

Categories

First Course

Nutrition Facts
Serving Size 552.1g
Amount Per Serving
Calories
499
Calories from Fat
170
% Daily Value*
Total Fat
18.9g
29%
Saturated Fat
4.1g
21%
Trans Fat
0.0g
Cholesterol
195mg
65%
Sodium
433mg
18%
Potassium
1270mg
36%
Total Carbohydrates
62.7g
21%
Dietary Fiber
9.5g
38%
Sugars
19.4g
Protein
23.3g
Vitamin A 32% Vitamin C 81%
Calcium 39% Iron 26%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in vitamin C
  •   Bad points
  • High in cholesterol
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