Gluten Free Roasted Eggplant and Tomato
Indulge in the vibrant flavors of this Gluten-Free Roasted Eggplant and Tomato dish, a wholesome and easy-to-make recipe perfect for any occasion. This roasted vegetable medley combines caramelized eggplant cubes, blistered cherry tomatoes, and aromatic garlic, all tossed in a generous drizzle of olive oil and sprinkled with fresh basil for a burst of herbaceous freshness. A hint of lemon juice adds brightness, while an optional touch of balsamic vinegar elevates the natural sweetness of the roasted vegetables. With just 15 minutes of prep time and a hands-off roasting process, this recipe is ideal for busy weeknights or elegant gatherings. Serve it as a side dish, a light main course, or pair it with gluten-free bread or quinoa for a satisfying meal. Bursting with Mediterranean-inspired flavors, it’s a healthy, versatile, and crowd-pleasing option for anyone seeking a gluten-free and plant-based delight!
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Recipe Information
Ingredients
- 2 medium (about 1 lb each) eggplant
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 4 large garlic cloves
- 1 cup (loosely packed) fresh basil leaves
- 1 tablespoon lemon juice
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon balsamic vinegar (optional)
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash and dry the eggplants. Slice off the stems, then cut the eggplants into bite-sized cubes, roughly 1 inch in size.
Rinse the cherry tomatoes and pat them dry. Leave them whole for a juicy texture when roasted.
Peel and slice the garlic cloves thinly.
In a large mixing bowl, toss the diced eggplant, cherry tomatoes, and sliced garlic with olive oil, salt, and black pepper. Mix well to ensure all the vegetables are evenly coated.
Spread the mixture evenly onto the prepared baking sheet, ensuring that the vegetables are in a single layer to allow even roasting.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the eggplant is tender and slightly caramelized, and the tomatoes are blistered and soft.
While the vegetables are roasting, roughly chop the fresh basil leaves and set them aside.
Once the vegetables are done roasting, remove them from the oven and transfer them to a large serving bowl.
Drizzle the roasted vegetables with lemon juice and balsamic vinegar (if using) for added brightness. Gently toss to combine.
Sprinkle the chopped basil leaves over the mixture as a fresh garnish.
Serve warm, room temperature, or chilled. Pair with gluten-free bread or quinoa for a heartier meal.
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4717 mg | 205% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 43.2 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 3134 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
