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.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

Step 2

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.

Step 3

Meanwhile, rinse the cherry tomatoes and slice any larger ones in half. Leave smaller ones whole.

Step 4

Pat the eggplant slices dry with a clean kitchen towel or paper towels to remove the moisture and any excess salt.

Step 5

Arrange the eggplant slices and cherry tomatoes on the prepared baking sheet in a single layer.

Step 6

In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried basil, salt, and ground black pepper.

Step 7

Drizzle the olive oil mixture evenly over the eggplants and tomatoes, ensuring everything is well-coated.

Step 8

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.

Step 9

Once done, remove the baking sheet from the oven and let the vegetables cool for 5 minutes.

Step 10

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

Serving size	(988.0g)

Amount per serving	% Daily Value*
Calories	740.6

Total Fat 57.9g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 2402.2mg	0%
Total Carbohydrate 54.8g	0%
Dietary Fiber 23.4g	0%
Total Sugars 25.6g
Protein 10.3g	0%

Vitamin D 0IU	0%
Calcium 167.3mg	0%
Iron 4.5mg	0%
Potassium 2244.6mg	0%

*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.

Source of Calories

Fat: 66.7%

Protein: 5.3%

Carbs: 28.0%