Ingredients with Measurements:
- 2 large eggplants, sliced into 1/2-inch rounds
- 4 medium tomatoes, sliced into 1/2-inch rounds
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine eggplant, tomatoes, onion, garlic, olive oil, oregano, thyme, salt, and pepper. Toss to coat evenly.
3. Place the vegetables on the grill and cook for 5-7 minutes on each side or until they are tender and slightly charred.
4. Once the vegetables are cooked, remove them from the grill and arrange them in a baking dish, alternating between eggplant and tomato slices.
5. Preheat the oven to 375°F.
6. Sprinkle the chopped parsley and mint over the vegetables.
7. Cover the baking dish with foil and bake for 20-25 minutes or until the vegetables are fully cooked and tender.
8. Remove the foil and bake for an additional 5-10 minutes or until the top is golden brown.
9. Serve hot with your favorite side dishes.
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Oven: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 11g
- Carbohydrates: 18g
- Protein: 4g
- Fiber: 7g
Substitutions for ingredients:
- You can use zucchini or yellow squash instead of eggplant.
- You can use red or yellow onions instead of white onions.
- You can use fresh basil instead of mint.
Variations:
- Add crumbled feta cheese on top before baking.
- Add sliced bell peppers or mushrooms to the vegetable mix.
- Use a different herb blend, such as rosemary and sage.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly.
- You can marinate the vegetables for a few hours before grilling for extra flavor.
- If you don't have a grill, you can use a grill pan or broil the vegetables in the oven.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 375°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the tombet in the baking dish for a rustic look.
- Transfer the tombet to a serving platter and garnish with fresh herbs.
Garnishes:
- Fresh parsley or mint leaves
Pairings:
- Serve with crusty bread or pita for dipping in the juices.
- Pair with a light red wine, such as a Pinot Noir or Beaujolais.
Suggested side dishes:
- Couscous or quinoa salad
- Grilled or roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the vegetables are sticking to the grill, brush them with a little extra olive oil.
- If the vegetables are not cooking evenly, adjust the heat or move them around on the grill.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and grilling.
- Use separate cutting boards and utensils for raw vegetables and meat to prevent cross-contamination.
Food history:
- Tombet is a traditional dish from the Mediterranean region, particularly popular in the Balearic Islands and Catalonia.
Flavor profiles:
- The grilled eggplant and tomatoes are smoky and sweet, while the onions and garlic add depth and savoriness. The herbs bring a fresh and aromatic note to the dish.
Serving suggestions:
- Serve as a main course with a side salad or as a side dish to grilled meat or fish.
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Region: Greek