Roasted Eggplant in Smoky Tomato Sauce
Elevate your dinner table with this vibrant and flavor-packed Roasted Eggplant in Smoky Tomato Sauce! Perfectly roasted eggplant slices, golden and tender, are gently simmered in a rich tomato sauce infused with smoky paprika, aromatic cumin, and a hint of fiery red pepper flakes. This Mediterranean-inspired dish features a delightful balance of savory and smoky flavors, complemented by the fresh brightness of garlic, onion, and parsley. With just 15 minutes of prep time, this recipe is as easy as it is satisfying, making it an ideal choice for a weeknight meal or a stunning side dish. Serve it warm with crusty bread, fragrant rice, or your favorite main course for a crowd-pleasing dish that’s both comforting and nutritious.
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Recipe Information
Ingredients
- 2 large Eggplants
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 medium, finely chopped Onion
- 4 minced Garlic cloves
- 1 28-ounce can Canned crushed tomatoes
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Red pepper flakes
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash the eggplants and cut them into 1-inch thick slices. Arrange the slices on the prepared baking sheet.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil and sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Roast the eggplant in the preheated oven for 25 minutes, flipping the slices halfway through, until golden brown and tender.
While the eggplant is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Add the finely chopped onion and sauté for 5 minutes, stirring occasionally, until they become soft and translucent.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Pour in the canned crushed tomatoes, then add smoked paprika, ground cumin, red pepper flakes, the remaining 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir to combine.
Bring the sauce to a simmer and let it cook for 15 minutes, stirring occasionally, until it thickens slightly.
Once the eggplants are done roasting, gently place them into the skillet with the tomato sauce. Spoon the sauce over the eggplant to coat them evenly.
Allow the eggplant and sauce to simmer together for 5 minutes to meld the flavors.
Garnish with freshly chopped parsley before serving. Serve warm with crusty bread, rice, or as a side to your main dish.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3391 mg | 147% | |
| Total Carbohydrate | 122.7 g | 45% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 67.6 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5206 mg | 111% | |
*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.
