Eggplant Crisps with Skordalia and Oven-Dried Tomatoes

Eggplant Crisps with Skordalia and Oven-Dried Tomatoes
Photo by Pornchai Mittongtare

Ingredients

  • 18 1/4-inch-thick round eggplant slices
  • 1 garlic clove
  • 1 tablespoon sour cream
  • 4 cups whole milk
  • ¾ cup fresh basil
  • 2 cups dry breadcrumbs
  • 1 tablespoon extra-virgin olive oil
  • + 13 more ingredients
    • 1 cup oil-cured olives
    • 1 garlic clove
    • 1 garlic
    • 6 tablespoons whipping cream
    • 1 pound russet potatoes
    • 4 tablespoons butter
    • ¼ cup extra-virgin olive oil
    • 1 teaspoon fresh thyme
    • 6 large egg whites
    • 6 plum tomatoes
    • 1 cup sliced almonds
    • 4 cups vegetable oil
    • 1 tablespoon fresh lemon juice

Preheat oven to 300°F. 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...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network