
Roasted Eggplant with Tomato and Onion
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- Serves 4
- Cooks in 40 mins (15m prep + 25m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
Eggplant tomatoes onions garlic
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 425°F (220°C).
- 2.Place the eggplant rounds on a baking sheet and drizzle with olive oil. Season with salt and pepper.
- 3.Roast in the oven for 15 minutes, then flip the eggplant rounds and roast for another 10 minutes until golden brown and tender.
- 4.While the eggplant is roasting, heat a tablespoon of olive oil in a pan over medium heat. Add the sliced onion and minced garlic and sauté until softened and fragrant.
- 5.Add the diced tomatoes to the pan and cook for another 5 minutes until the tomatoes are slightly softened.
- 6.Remove the eggplant from the oven and arrange on a serving platter. Spoon the tomato and onion mixture over the eggplant.
- 7.Garnish with freshly chopped basil and serve hot.
- 8.Enjoy!
lightbulb_outline Tips
- You can add some grated Parmesan cheese on top before serving for an extra flavor boost.
- Serve the roasted eggplant with crusty bread or as a side dish to grilled meats.
- Feel free to customize the seasoning by adding herbs like oregano or thyme.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.