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Roasted eggplants with tomatoes and cheese, ready for serving.
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Roasted Eggplant with Tomatoes Recipe

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!
Prep Time35 minutes
Cook Time40 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: Mediterranean
Servings: 3
Calories: 344kcal
Author: Neriz

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.

Nutrition

Calories: 344kcal | Carbohydrates: 19g | Protein: 6g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 13mg | Sodium: 91mg | Potassium: 727mg | Fiber: 9g | Sugar: 11g | Vitamin A: 238IU | Vitamin C: 8mg | Calcium: 121mg | Iron: 1mg