We are so happy to share this simple vegetarian recipe for Roasted Baby Eggplant With Tomato with you. When we initially got home from the farmers market, we weren’t sure how we would cook these gorgeous eggplants, but we knew we wanted something simple. So of course we knew we had to have them!
Baby eggplants are not only the cutest little vegetable (can you even stand how adorable they are!), but they are also quite flavorful and tender. This recipe is so tasty, low in calories, and high in fiber. Roasted Baby Eggplant With Tomato makes a vibrant accent to any meal and works great as an appetizer as well. This eggplant is seriously one of the best eggplant recipes you’ll ever make. So if you’re ready, let’s start cooking!
What you’ll need to make Roasted BAby Eggplant With Tomato
- Olive oil
- 15-18 baby eggplant
- Garlic
- Onion
- Grape tomatoes
- Salt & pepper
- Oregano
- Spinach
- Feta cheese (omit if vegan)
The ingredient list for this dish shows that it only needs a few things, most of which you probably already have. As we’ve already mentioned, the dish’s exceptional flavor is a result of its simplicity. What taste combination could be more ideal than fresh tomatoes, garlic, and spinach coupled with oregano, garlic, and onions? Oh, so heavenly!
Advertisement
Baby eggplants work well in this dish because they are slightly sweeter and have fewer seeds than the larger-sized eggplants you often get in the grocery store. Plus, we love how easy they are to cook with no peeling or salting. Nevertheless, if you don’t have access to baby eggplant, using a regular-sized eggplant will also work. Just slice up the larger eggplant into either rounds of long strips. (cooking times may vary)
Step By Step Instructions
- Make sure you carefully wash each eggplant, paying special attention to the area surrounding the stem. Little bits of dirt tend to get trapped by the stem. Use parchment paper to line a baking sheet. Set the oven to 400 degrees and while the oven is heating prepare the eggplant.
- Slice each eggplant lengthwise approximately 3/4 of the way through, taking care not to cut all the way through. Place the eggplant on the baking sheet, drizzle with olive oil, and season with salt and pepper.
- Insert a slice of garlic into each eggplant and place the baking sheet in the oven. Roast for 10 minutes then flip the eggplants over and continue baking. The eggplant should be fork-tender when it is thoroughly cooked.
- In the meantime, while the eggplant is cooking, add olive oil to a saute pan and heat on medium. Add the onion and garlic and saute for 3 minutes.
- Add in the tomatoes, salt, pepper, and oregano. Mix thoroughly and cook until tomatoes are soft and bursting. Add in the spinach, mix thoroughly, and continue cooking until the spinach has wilted.
- Remove the cooked eggplant from the oven and place them on a serving dish.
- Top the eggplant with the tomato mixture and feta cheese. Finish with a drizzle of olive oil. You’re now ready to serve and enjoy one of the best eggplant recipes! So good!
If you love vegetables as much as we do, try these amazing recipes Grilled Vegetable Platter or Carrot Fries. Be sure to bookmark them for later!
Give these recipes a try and let us know what you think by leaving us a comment or rating below. We love hearing from you! Plus stay up to date on our latest recipes by following us on Facebook, Instagram, and Pinterest.
Roasted Baby Eggplant With Tomato
Ingredients
- 5 tbsp olive oil
- 15-18 baby eggplants
- 2 cloves garlic sliced
- 2 cloves garlic minced
- 1 medium onion chopped
- 10 ounce pkg grape or cherry tomatoes
- salt and pepper to taste
- 2 tsp dried oregano
- 2 cups fresh spinach washed and dried
- ½ cup feta cheese crumbled
Instructions
- Carefully wash each eggplant, paying special attention to the area surrounding the stem. Use parchment paper to line a baking sheet. Set the oven to 400 degrees and while the oven is heating prepare the eggplant.
- Slice each eggplant lengthwise approximately 3/4 of the way through, taking care not to cut all the way through. Place the eggplant on the baking sheet, drizzle each eggplant with olive oil and season with salt and pepper.
- Insert one slice of the garlic into each eggplant and place the baking sheet in the oven. Roast for 10 minutes then flip the eggplants over, and continue baking. The eggplant should be fork tender when thoroughly cooked.
- While the eggplant is cooking, add 3 tbsp olive oil to a saute pan and heat on medium. Add the chopped onion and minced garlic and sauté for 3 minutes.
- Add in the tomatoes and oregano. Mix thoroughly and cook until tomatoes are soft and bursting. Add in the spinach, mix, and continue cooking until the spinach has wilted.
- Remove the cooked eggplant from the oven and place them on a serving dish. Top the eggplant with the tomato mixture and crumbled feta cheese. Finish with a drizzle of olive oil. Enjoy!
