Eggplant Carpaccio with tomatos recipe
  • 1 large eggplant
  • 2 ripe beefsteak tomatoes
  • 2 finely chopped large garlic cloves
  • 2 tablespoons extra virgin olive oil
  • Salt & Pepper Mill
  • 2 tablespoons herbes de Provence

If you do not have herbes de Provence, then use

  • ½ tablespoons dried thyme
  • ½ tablespoons dried basil
  • ½ tablespoons dried oregano
  • ½ tablespoons dried rosemary
  • 1 bay leaf crumbled


Preheat oven to 400F degrees and condition your Brookfield Bakeware No.1 by spreading evenly 1 tbsp of olive oil. Cut the eggplant and the tomatoes in round slices about ¼ inch thick. Start by placing one slice of eggplant against the rim of the bakeware. Place a tomato slice covering just over ½ of the eggplant. Continue placing eggplant and tomato slices in that pattern until completing the outer circle. Create a second and maybe third inner circle with remaining slices. Drizzle 1 tbsp olive oil over the eggplant tomato carpaccio. Sprinkle with chopped garlic and herbs and season to taste with salt and pepper from mills. Place in the oven and bake for 25 minutes or until eggplants start to brown and are tender.

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