Ingredients
- 1 large eggplant, cut into 1-inch cubes
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish (optional)
- Balsamic glaze (optional, for drizzling)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Eggplant: In a large bowl, toss the cubed eggplant with olive oil, minced garlic, oregano, basil, salt, and pepper until evenly coated.
- Roast the Eggplant: Spread the eggplant mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes.
- Add Tomatoes: After 20 minutes, remove the baking sheet from the oven and add the halved cherry tomatoes. Stir everything together and return to the oven for an additional 10-15 minutes, or until the eggplant is tender and the tomatoes are blistered.
- Serve: Once cooked, remove the eggplant and tomatoes from the oven and let cool for a minute. Serve warm, garnished with fresh basil or parsley if desired, and drizzle with balsamic glaze for added flavor.
Tips
- Serving Suggestions: This dish pairs well with quinoa, rice, or crusty bread. It can also be served over pasta or as a filling for wraps.
- Spice it Up: If you like a bit of heat, add red pepper flakes to the eggplant before roasting.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
This Easy Vegan Roasted Eggplant with Tomatoes is not only quick to prepare but also full of flavor, making it a fantastic addition to your plant-based meals! Enjoy!
