Eggplant Crisps with Skordalia and Oven-Dried Tomatoes Recipe

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Eggplant Crisps with Skordalia and Oven-Dried Tomatoes
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  1. For tomatoes: 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, about 1 hour longer. Peel skin off warm tomatoes. (Can be made 2 days ahead. Cool, then cover and refrigerate.)
  2. For skordalia: Preheat oven to 350°F. 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.
  3. 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.)
  4. For eggplant: 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.)
  5. Heat vegetable oil in heavy large skillet over medium-high heat to 350°F. 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.
  6. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1739.29 Kcal (7282 kJ)
Calories from fat 860.54 Kcal
% Daily Value*
Total Fat 95.62g 147%
Cholesterol 30.74mg 10%
Sodium 658.3mg 27%
Potassium 5172.27mg 110%
Total Carbs 195.28g 65%
Sugars 69.71g 279%
Dietary Fiber 53.55g 214%
Protein 37.35g 75%
Vitamin C 52.9mg 88%
Iron 4mg 22%
Calcium 482mg 48%
Amount Per 100 g
Calories 84.18 Kcal (352 kJ)
Calories from fat 41.65 Kcal
% Daily Value*
Total Fat 4.63g 147%
Cholesterol 1.49mg 10%
Sodium 31.86mg 27%
Potassium 250.32mg 110%
Total Carbs 9.45g 65%
Sugars 3.37g 279%
Dietary Fiber 2.59g 214%
Protein 1.81g 75%
Vitamin C 2.6mg 88%
Iron 0.2mg 22%
Calcium 23.3mg 48%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 42
  • 45

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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