Eggplant and Tomato Bake: the Vegetarian Recipe for a Tasty Appetizer!

Looking for a light and flavorful dish that’s perfectly suited for summer? Look no further than this recipe for roast eggplant with tomatoes! This versatile dish can be enjoyed as a hearty vegetarian main course, a satisfying side dish to grilled meats or fish, or even a light lunch. To make it is super easy. Eggplant slices and tomatoes are drizzled with olive oil and seasoned with oregano, then baked until tender and slightly caramelized. It's a fantastic way to showcase the bounty of the summer harvest, and can be easily adapted to your preferences!

Summer on a Plate: Roasted Eggplant with Tomatoes

Roasted eggplant with tomato is a simple yet flavorful dish featuring tender eggplant slices layered with juicy tomatoes. It's a versatile recipe enjoyed worldwide, and variations appear in many cuisines, particularly those bordering the Mediterranean Sea. From Greece and Italy to Turkey and the Middle East, eggplant and tomatoes are a common culinary pairing.

Eggplant likely arrived in Europe from India around the 15th century, while tomatoes weren't introduced until the 16th century. These days, both eggplants and tomatoes are readily available and require minimal preparation, making them perfect for quick and flavorful meals.

Tips

• Eggplant can be a bit bitter. To draw out any bitterness, slice the eggplant and sprinkle generously with salt. Let it sit for 20-30 minutes, then pat it dry with paper towels before using.
• Overcooked eggplant becomes mushy. Aim for tender slices with a slight bite.
• Minced garlic adds a savory kick. You can add it directly to the eggplant slices or toss it with the tomatoes.
• You can use other herbs. Fresh basil or thyme will both work.
• Grated parmesan or mozzarella cheese sprinkled on top before baking creates a decadent, gooey layer.
• Use a good quality olive oil to coat the eggplant slices for a crispy exterior and prevent sticking.

How Do I Prevent the Eggplant From Being Bitter?

Salting the eggplant slices draws out any bitterness before cooking.

What Kind Of Tomatoes Should I Use?

Any variety of tomato will work, but cherry tomatoes, plum tomatoes, or Roma tomatoes are popular choices due to their size and flavor.

Can I Add Cheese?

Absolutely! Parmesan, mozzarella, or ricotta cheese adds a creamy and decadent touch.

What Other Vegetables Can I Add?

Zucchini, peppers, onions, or mushrooms are all great additions.

Can I Make It Ahead Of Time?

Yes! Roasted eggplant with tomato can be stored in the refrigerator for up to 3 days and reheated easily.

Can I Use A Different Oil?

Olive oil is a classic choice, but other high smoke point oils like avocado oil or vegetable oil can be used as well.

Do I Need to Soak The Eggplants Before Baking Them?

Soaking is not a necessary step.

Do I Have to Peel the Eggplants Before Baking Them?

No! The peel stays on, as it gets tender while baking.

How To Store Roasted Eggplant

Allow the dish to cool completely to room temperature before storing. Store in an airtight container in the refrigerator for up to 3 days.

Leftovers can be enjoyed cold in a sandwich or chopped up and added to a salad.

More Eggplant Recipes To Try

Eggplant Cordon Bleu

Fried Eggplant Fans

Eggplant Mini Pizzas

Eggplant Rolls

How To Make Roasted Eggplant with Tomato

Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper. Wash, dry, and peel the eggplants.

Cut the eggplants into ¼-inch thick slices.

Slice the eggplant into three sections, gently fanning them out to resemble an open fan.

Wash and halve the cherry tomatoes.

Arrange the eggplant slices on the prepared baking sheet, leaving some space between them. Scatter the halved cherry tomatoes over the eggplant.

Season the eggplant slices and tomato with olive oil, salt, and oregano. Bake for 30 minutes, or until the eggplants are tender and slightly golden brown.

To serve, arrange the roasted vegetables on a serving dish and garnish with fresh basil leaves (optional).