Roasted Eggplant with Tomatoes

Eggplant and tomatoes make a delicious and nutritious duo! When roasted to perfection, eggplant develops a rich, almost creamy texture that pairs beautifully with juicy tomatoes. Add a garlicky aioli, a drizzle of olive oil, and a sprinkle of fresh herbs, and you’ve got a dish that is both simple and full of flavor. This recipe is perfect for a light meal, a side dish, or even an appetizer. Let’s get cooking!

Method

Preheat the Oven

Begin by preheating your oven to 400°F. This ensures the oven is at the right temperature when you place the eggplant inside, allowing for even cooking. While the oven heats up, line a baking sheet with parchment paper to prevent the eggplant from sticking and to make cleanup easier.

Prepare the Eggplant

Wash the eggplant thoroughly under running water to remove any dirt. Using a sharp knife, cut the eggplant into 1/2-inch thick slices. Keeping the slices uniform in size helps them cook evenly. Once sliced, arrange them in a single layer on the lined baking sheet, making sure they are not overlapping.

Season and Roast

Lightly spray each side of the eggplant slices with avocado oil. This will help them become tender and slightly crispy while roasting. Sprinkle a pinch of salt over the slices to enhance their natural flavor. Place the baking sheet into the preheated oven and let the eggplant roast for 20-25 minutes. About halfway through, check on the slices and flip them to ensure they cook evenly on both sides. The eggplant is ready when it turns golden brown and soft. Remove from the oven and allow them to cool slightly before assembling the dish.

Make the Garlic Aioli

While the eggplant is roasting, prepare the flavorful garlic aioli. In a small mixing bowl, add the mayonnaise and freshly pressed garlic. Start with one clove and mix well. If you prefer a stronger garlic flavor, add the second clove. Stir the mixture thoroughly until the garlic is evenly distributed. Set the aioli aside until you’re ready to assemble the dish.

Assemble the Dish

Once the eggplant has cooled slightly, it’s time to put everything together. Take each roasted eggplant slice and spread a generous amount of garlic aioli over the top. The creamy aioli adds richness and enhances the flavors of the dish. Next, place a fresh slice of tomato on each eggplant slice, ensuring a perfect balance of textures and flavors.

Final Touches

Drizzle a small amount of extra virgin olive oil over the assembled eggplant and tomatoes to bring out their natural flavors. Season with a pinch of salt and freshly ground black pepper to taste. Finally, sprinkle some chopped fresh parsley over the top for a touch of color and freshness.

Enjoy!

Serve the roasted eggplant with tomatoes immediately while they are still warm. This dish can be enjoyed as a light meal, an appetizer, or a side dish, making it a versatile and delicious addition to any menu.

Necessary Tools

• Baking sheet
• Parchment paper
• Sharp knife
• Cutting board
• Small mixing bowl
• Garlic press
• Spoon or spatula

Serving Suggestions

• Serve as a light appetizer with toasted bread or pita chips.
• Pair with a fresh green salad for a wholesome meal.
• Enjoy as a side dish alongside grilled chicken, fish, or tofu.
• Top with crumbled feta or Parmesan cheese for extra flavor.

Fun Fact

Did you know that eggplants are technically berries? Despite their savory taste, they belong to the same plant family as tomatoes and potatoes!

Conclusion

This roasted eggplant with tomatoes is a simple yet flavorful dish that’s packed with nutrition and taste. Whether served as an appetizer, side, or main course, it’s sure to be a crowd-pleaser. Give it a try and let me know how you like it!