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Roasted Eggplant with Tomato and Onion



  • Serves 4
  • Cooks in 40 mins (15m prep + 25m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Eggplant tomatoes onions garlic

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 425°F (220°C).
  2. 2.Place the eggplant rounds on a baking sheet and drizzle with olive oil. Season with salt and pepper.
  3. 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. 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. 5.Add the diced tomatoes to the pan and cook for another 5 minutes until the tomatoes are slightly softened.
  6. 6.Remove the eggplant from the oven and arrange on a serving platter. Spoon the tomato and onion mixture over the eggplant.
  7. 7.Garnish with freshly chopped basil and serve hot.
  8. 8.Enjoy!

lightbulb_outline Tips

  • chevron_rightYou can add some grated Parmesan cheese on top before serving for an extra flavor boost.
  • chevron_rightServe the roasted eggplant with crusty bread or as a side dish to grilled meats.
  • chevron_rightFeel free to customize the seasoning by adding herbs like oregano or thyme.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.