Roasted Eggplant with Tomatoes is the answer if you're looking for a simple and flavorful dish with a flair --- and quick enough for busy weeknights! With just a handful of ingredients, you'll have a family-friendly meal that's fresh, delicious, and straight from the Mediterranean kitchen!
The eggplants become tender and silky in the oven, the tomatoes add natural sweetness, and the sprinkle of cheese wraps it all up.
Together, these simple ingredients create a delicious side or vegetarian main that everyone will love --- perfect for weeknight dinners or weekend spreads alike!
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Why this eggplant recipe is a keeper!
- Easy roasted eggplant recipe. Made with just a few simple ingredients, yet packed with flavors.
- Versatile Mediterranean eggplant dish. Serve it as a side, a vegetarian main, or as part of a mezze platter.
- Fresh and easy to adapt. This healthy dish uses primarily fresh ingredients for those deep flavors, but you can easily play around with herbs and spices to add to it.
Ingredients
(See the recipe card below for measurements.)
- Eggplants – as shown in the image above, European eggplant is the best kind to use for this recipe. It will hold the tomatoes better.
- Tomatoes – get the juiciest ones that you can find; for me, here in Stockholm, it's always cherry tomatoes.
- Olive oil – I suggest extra virgin olive oil, if you have that.
- Cheese – grated cheddar, grated parmesan, whatever you prefer.
- Garlic – minced or grated, but you can also keep them whole if you want to pick them up later, once the sauce is ready.
- Herb and seasonings – dried parsley, chili flakes, salt, and ground black pepper.
How to make roasted eggplant with tomatoes
Preheat your oven to 200°C (375°F).
Arrange the sliced eggplants on a baking tray lined with parchment paper.
Brush each slice with olive oil and season with salt and pepper --- both sides.
Place them in the oven for thirty-five to forty minutes or until they're soft and cooked.
While roasting the eggplants, heat the remaining olive oil in a skillet over medium-high heat.
Once it's ready, saute the garlic until it becomes fragrant.
Add the chopped tomatoes, chili flakes, salt, pepper, and dried parsley.
Mix and lower the heat to medium --- keep cooking uncovered until the tomato juices come out.
Adjust the heat to low and continue cooking uncovered until the sauce thickens.
Taste and adjust the seasoning as desired.
Remove from the heat and set the pan aside.
By this time, the roasted eggplants would also be done and out of the oven; give them a few minutes to cool.
Place about two teaspoons of cooked tomatoes on top of each eggplant and spread them into a thin layer, avoiding both ends of the roasted eggplant.
Top with grated cheese --- and serve!
Helpful tips
- To save time, cook the tomatoes while roasting the eggplants in the oven. They're typically ready at the same time, so that you can assemble and serve in no time.
- Make sure you lower the heat when simmering the tomatoes. Mix it regularly to prevent ingredients from sticking to the bottom of the pan, especially if you are using a non-stick pan.
- You can also use fresh parsley, or other herbs like thyme, rosemary, or basil --- they are all excellent with tomatoes and eggplants.
Serving suggestions
This eggplant with tomatoes and cheese is an all-around dish that you can serve with (almost) anything --- here are some ideas using other easy recipes from the blog:
For an indulgent vegetarian main or as part of a combo with grilled meats.
The similar eggplant and tomato flavors will work nicely, and the pasta adds the extra oomph.
Pair the eggplant dish with lighter recipes like this simple bulgur pilaf, for that extra texture and protein.
The one-pot lentils with rice is another good option for something protein-rich.
One Pot Italian Sausage and Rice
Serve it as a side to bold-flavored mains like this Italian sausage and rice dish to contrast its richness.
The addition of eggplant with tomatoes provides a lighter, smoky contrast for your meal.
So whether you serve it warm as a side dish, pair it with other vegetarian mains, or add it to a spread, this eggplant and tomato dish always delivers.
It's proof that with just a few fresh ingredients, you can create something rustic and delicious, something that you'll come back to again and again --- so give it a try this week!
More easy side dishes
Buttered Potatoes with Parsley
The kind of easy side dish that never fails --- simple boiled potatoes tossed with butter and fresh parsley.
Light enough for summer yet cozy enough for winter, it's a versatile recipe you can enjoy all year round.
A simple side dish that's quick to prepare at home. Made with simple ingredients layered together and baked until tender and flavorful.
It's hearty yet fuss-free, making it a perfect everyday recipe for family meals.
📖 Recipe
Roasted Eggplant with Tomatoes Recipe
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Baking tray
- Parchment paper/Baking paper
- Skillet (or Frying Pan)
Ingredients
- 2 medium eggplants, sliced (about 2-cm or ¼-inch per slice)
- 1/3 to 1/2 cup olive oil
- 2 cloves garlic
- 10 to 15 pieces cherry tomatoes, roughly chopped
- 1 teaspoon dried parsley
- 1/8 teaspoon chili flakes
- 1/3 cup grated cheese
- salt and pepper, to season
Instructions
- Preheat your oven to 200°C (375°F).
- Place the eggplant slices on top of a baking tray lined with parchment paper.
- Brush with olive oil and season with salt and pepper --- both sides.
- Place the eggplant slices in the oven for thirty-five to forty minutes or until they're soft and cooked.
- While roasting them, heat the remaining olive oil in a skillet --- set over medium-high heat.
- Once the oil is ready, saute the garlic until it becomes fragrant.
- Add the chopped tomatoes, chili flakes, salt, pepper, and dried parsley.
- Mix and lower the heat to medium --- keep cooking uncovered until the tomato juices come out.
- Adjust the heat to low and continue cooking uncovered until the sauce thickens.
- Taste and adjust the seasoning as desired.
- Remove from the heat and set the pan aside.
- Once the roasted eggplants are done, take them out of the oven and let them cool for a few minutes.
- Place about two teaspoons of cooked tomatoes on top of each eggplant and spread them into a thin layer, avoiding both ends of the roasted eggplant.
- Top with grated cheese, serve, and enjoy!
Notes
- Cook's Tip: Remember to lower the heat when simmering the tomatoes. Mix it regularly to prevent ingredients from sticking to the bottom of the pan, especially if you are using a non-stick pan.
- Refer to the post for more tips and suggestions.
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