Roasted Eggplants and Tomatoes
Transform simple vegetables into a stunning side dish with this Roasted Eggplants and Tomatoes recipe. Featuring tender, golden-brown eggplant slices paired with sweet, juicy cherry tomatoes, this dish is elevated with a fragrant drizzle of olive oil infused with garlic, dried oregano, and basil. Roasted to caramelized perfection in just 35 minutes, these Mediterranean-inspired flavors come together effortlessly to create a dish that's both rustic and refined. Perfect as a standalone vegetarian option or a savory complement to grains, pasta, or crusty bread, this recipe is as versatile as it is delicious. Plus, it’s topped with a sprinkle of fresh parsley for a burst of color and brightness! With minimal prep and simple ingredients, this roasted veggie dish is your go-to for weeknight meals or elegant entertaining.
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Recipe Information
Ingredients
- 2 medium Eggplants
- 2 cups Cherry tomatoes
- 4 tablespoons Olive oil
- 3 large Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Wash the eggplants and slice them into 1/2-inch thick rounds. Lay the slices on a cutting board, sprinkle each side lightly with salt, and let them sit for 10 minutes to draw out excess moisture.
Meanwhile, rinse the cherry tomatoes and slice any larger ones in half. Leave smaller ones whole.
Pat the eggplant slices dry with a clean kitchen towel or paper towels to remove the moisture and any excess salt.
Arrange the eggplant slices and cherry tomatoes on the prepared baking sheet in a single layer.
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried basil, salt, and ground black pepper.
Drizzle the olive oil mixture evenly over the eggplants and tomatoes, ensuring everything is well-coated.
Place the baking sheet in the preheated oven and roast for 30-35 minutes, flipping the eggplant slices halfway through. The eggplant should be tender, and the tomatoes should be slightly blistered and caramelized.
Once done, remove the baking sheet from the oven and let the vegetables cool for 5 minutes.
Transfer the roasted eggplants and tomatoes to a serving platter and garnish with freshly chopped parsley. Serve warm as a standalone dish, or pair with crusty bread or a side of grains like quinoa or couscous.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 25.6 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2245 mg | 48% | |
*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.
