Description
A simple and flavorful roasted eggplant recipe, bursting with garlicky goodness and sweet cherry tomatoes. Perfect as a side dish, vegan main, or served over rice or pasta!
Ingredients
2 medium eggplants, cut into cubes
3 tbsp olive oil
4 cloves garlic, minced
1 cup cherry tomatoes, halved
1 tsp dried oregano
1 tsp dried basil (or 1 tbsp fresh)
Salt and pepper to taste
Fresh parsley or basil, for garnish
Instructions
Preheat oven to 400°F (200°C).
Line a baking tray with parchment paper.
In a bowl, toss the eggplant cubes with olive oil, minced garlic, oregano, basil, salt, and pepper.
Spread the eggplant on the baking tray. Scatter the cherry tomatoes over the top.
Roast for 25–30 minutes, stirring halfway through, until the eggplant is golden and soft.
Remove from oven, garnish with fresh parsley or basil, and serve warm.
Notes
For extra flavor, add a sprinkle of grated Parmesan or vegan cheese before roasting.
Try adding red pepper flakes for a little heat.
Great over couscous, quinoa, or toasted bread!
- Prep Time: 10
- Cook Time: 30
- Category: Side Dish / Vegan Main
- Method: Roasting