Eggplant with Tomatoes is a vibrant, flavorful dish that celebrates the beauty of fresh produce. With tender, roasted eggplant complemented by juicy, ripe tomatoes, this dish is a perfect medley of textures and flavors. It’s not only visually appealing but also a healthy option that can be enjoyed on its own or as a hearty side, making it a versatile addition to your culinary repertoire.
Why You Will Love This Recipe
This Eggplant with Tomatoes recipe is a wonderful blend of flavors that brings out the best in both ingredients. The earthiness of the eggplant pairs beautifully with the acidity and sweetness of the tomatoes, creating a comforting dish that’s both satisfying and healthy. It’s simple to prepare—requiring minimal cooking skills—making it perfect for busy weeknights or elegant weekend dinners. Plus, it’s inherently plant-based, fitting seamlessly into vegetarian, vegan, and Mediterranean diets.
Tips and Tricks
- Choose the Right Eggplant: Look for firm, shiny eggplants without blemishes. Smaller varieties, like Japanese or baby eggplants, can be sweeter and less bitter.
- Salting the Eggplant: Before cooking, salt the eggplant slices and let them sit for about 30 minutes. This step helps draw out excess moisture and bitterness, resulting in a creamier texture.
- Fresh Herbs: Incorporate fresh herbs like basil or oregano at the end of cooking for a burst of flavor. They brighten the dish and enhance the overall aroma.
- Cooking Method: Roasting the eggplant and tomatoes together intensifies their flavors. If you prefer a quicker method, sautéing can also work well, but roasting adds depth.
Make Ahead Tips
You can prepare components of this dish ahead of time. Slice the eggplant and tomatoes in advance, storing them in airtight containers in the fridge for up to 24 hours. You can also pre-cook the eggplant and reheat it when ready to serve. This dish stays fresh in the refrigerator for about 3-4 days, making it ideal for meal prep.
Recipe Variations
- Add Protein: Incorporate chickpeas or lentils for a heartier dish. They pair well with the eggplant and tomatoes while boosting the protein content.
- Spicy Twist: Add red pepper flakes or diced jalapeños for a spicy kick.
- Different Vegetables: Feel free to substitute or add other vegetables such as zucchini, bell peppers, or mushrooms for a more colorful and nutritious dish.
- Cheesy Version: Sprinkle with feta or mozzarella cheese during the last few minutes of cooking for a deliciously melty topping.
How to Serve
Serve the Eggplant with Tomatoes hot, garnished with a drizzle of olive oil and fresh herbs. Pair it with crusty bread to soak up the juices or over a bed of rice or couscous for a more filling meal. For a pop of color, consider topping it with a sprinkle of fresh parsley or basil just before serving.
Pairing Suggestions
For drink pairings, a chilled glass of Pinot Grigio complements the dish nicely, while a light-bodied red, such as a Chianti, works well too. As for sides, serve it alongside a simple green salad or grilled vegetables. For dessert, a light fruit sorbet can provide a refreshing ending to the meal.
How to Store
Store any leftover Eggplant with Tomatoes in an airtight container in the refrigerator for up to 4 days. If you wish to freeze it, let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven or on the stovetop until heated through.
Equipment Needed
- Baking Sheet or Roasting Pan: For roasting the eggplant and tomatoes.
- Cutting Board and Knife: Essential for preparing your vegetables.
- Mixing Bowl: To toss the vegetables with olive oil and seasonings.
- Spatula: For turning the eggplant and tomatoes during roasting.
Dietary Adaptations
This recipe is naturally vegan and gluten-free. To make it nut-free, ensure any seasoning or additional ingredients do not contain nuts. For a dairy-free version, simply omit any cheese if using. You can also use vegetable broth instead of any chicken stock for added flavor without the animal products.
Seasonal Adaptations
In summer, use fresh heirloom tomatoes for a burst of flavor, while in winter, canned tomatoes can work well—look for high-quality, no-salt-added varieties. Additionally, consider adding seasonal vegetables like squash in the fall or spring peas for a fresh touch.
Recipe FAQs
- Can I use frozen eggplant?: Yes, but it’s best to use fresh for the best texture and flavor. If using frozen, be sure to thaw and drain well before cooking.
- How long does it take to cook the eggplant?: Typically, roasted eggplant takes about 25-30 minutes at 400°F (200°C) until it’s tender and golden brown.
- What can I substitute for tomatoes?: If tomatoes are not available, consider using roasted red peppers or a tomato sauce as a substitute.
How To Make Eggplant with Tomatoes
Eggplant with Tomatoes
Eggplant with Tomatoes is a vibrant, flavorful dish that celebrates the beauty of fresh produce.
Ingredients
- 2 medium eggplants, sliced into rounds
- 4 medium ripe tomatoes, chopped
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplants into rounds and place them in a colander. Sprinkle with salt and let sit for 30 minutes to draw out moisture.
- After 30 minutes, rinse the eggplant slices under cold water and pat dry with paper towels.
- In a large mixing bowl, combine the eggplant, chopped tomatoes, minced garlic, olive oil, salt, pepper, and oregano. Toss until everything is well coated.
- Spread the mixture evenly on a baking sheet or roasting pan.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the eggplant is tender and golden.
- Remove from the oven and let cool slightly. Garnish with fresh basil before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 215Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 538mgCarbohydrates 30gFiber 9gSugar 12gProtein 4g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Eggplant with Tomatoes is not just a dish; it’s an ode to simple, wholesome cooking. With its delightful blend of flavors and ease of preparation, it’s sure to become a staple in your kitchen. Whether enjoyed as a main course or a side, this recipe embodies the spirit of fresh, seasonal eating. Enjoy experimenting with it and making it your own!
