Best 9 Roasted Eggplant And Tomatoes Recipes

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Roasted eggplant and tomatoes are a delicious and versatile dish that can be enjoyed as an appetizer, main course or side dish. The smoky flavor of the roasted eggplant pairs perfectly with the sweet and juicy tomatoes, and the dish is sure to please even the most discerning palate. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, roasted eggplant and tomatoes is a great choice.

Check out the recipes below so you can choose the best recipe for yourself!

HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA



Herb-Roasted Eggplant with Tomatoes and Feta image

Provided by Sara Foster

Categories     Herb     Tomato     Side     Roast     Vegetarian     Low Cal     High Fiber     Feta     Eggplant     Summer     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 1 3/4-pound eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 tablespoons olive oil
2 tablespoons Sherry wine vinegar
2 tablespoons plus 2 teaspoons chopped fresh oregano
1/2 cup crumbled feta cheese

Steps:

  • Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.

ROASTED EGGPLANT AND TOMATOES



Roasted Eggplant and Tomatoes image

Also known as baigan chokah, this dish is often eaten with simple whole-grain flatbreads, such as chapatis, or rice. It can also be served as part of a meal in small, individual bowls. This recipe is courtesy of Madhur Jaffrey.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h10m

Yield Makes 1 1/4 cups

Number Of Ingredients 9

1 pound slim, tender eggplants (about 4 Japanese or 2 Italian)
2 medium plum tomatoes (8 ounces)
1 to 2 fresh hot green chiles, such as bird's-eye, Indian long, or serrano, finely chopped
4 1/2 teaspoons peeled and minced shallot
2 teaspoons finely chopped fresh mint
2 tablespoons chopped cilantro
2 to 3 teaspoons fresh lime juice
3 teaspoons mustard oil or fruity, good-quality extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat broiler, with rack in top third of oven. Line a rimmed baking sheet with foil. Use a fork to prick eggplants all over; prick tomatoes in a few places. Place both vegetables on prepared sheet and broil, turning occasionally, until charred all over and very soft, 15 to 20 minutes for tomatoes and slim eggplants, up to 40 minutes for larger eggplants. Remove as done and place in a sieve set over a bowl; let cool.
  • When cool enough to handle, peel eggplants and tomatoes. Remove and chop pulp finely; place in a bowl. Add chiles, shallot, mint, cilantro, lime juice, and 2 teaspoons mustard oil; season with salt and pepper. Mix and taste for balance of seasonings, adjusting as necessary. Refrigerate until ready to serve, or up to 2 days.
  • Put chokah in a serving bowl; drizzle remaining 1 teaspoon mustard oil over top. Serve cold or room temperature.

SPAGHETTI WITH ROASTED EGGPLANT AND CHERRY TOMATOES



Spaghetti with Roasted Eggplant and Cherry Tomatoes image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1 onion, chopped
5 garlic cloves, minced
2 cans (28-ounce) whole, peeled tomatoes, drained
Handful fresh basil leaves, torn
Salt and freshly ground black pepper
2 small (3/4 pound) eggplants, stemmed but not peeled
2 to 3 garlic cloves, chopped
Extra-virgin olive oil
1 pound dried spaghetti
1 pint cherry tomatoes, stemmed
1/2 cup freshly grated Pecorino, plus extra for serving

Steps:

  • First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.
  • Preheat the oven to 425 degrees F.
  • Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
  • While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.

SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO



Spicy Roasted Eggplant with Tomatoes and Cilantro image

Categories     Ginger     Onion     Tomato     Side     Roast     Sauté     Eggplant     Cilantro     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 10

2 medium eggplants (about 2 pounds 6 ounces total), halved lengthwise
1/3 cup vegetable oil
2 large onions, coarsely chopped
3 tablespoons finely chopped peeled ginger
1 pound tomatoes, coarsely chopped
2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/3 cup chopped fresh cilantro

Steps:

  • Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
  • Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

ROASTED EGGPLANT AND GARLIC SALAD WITH TOMATOES



Roasted Eggplant and Garlic Salad with Tomatoes image

Categories     Salad     Garlic     Tomato     Side     Roast     Wheat/Gluten-Free     Eggplant     Summer     Healthy     Potluck     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 1 1/4-pound eggplant, peeled, cut into 1-inch pieces
2 tablespoons olive oil
8 large garlic cloves, peeled
1 1-pint basket cherry tomatoes, halved
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons red wine vinegar

Steps:

  • Preheat oven to 350°F. Place eggplant in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.
  • Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) per serving: calories, 115; total fat, 7 g; saturated fat, 1 g; cholesterol, 0

PERCIATELLI WITH ROASTED TOMATOES AND EGGPLANT



Perciatelli with Roasted Tomatoes and Eggplant image

Perciatelli is a long, tubular pasta; spaghetti may be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 14

1 medium eggplant, (1 pound), cut into 1/2-inch dice
2 tablespoons olive oil
3/4 teaspoon salt, plus more for pasta water
1/2 teaspoon freshly ground black pepper
8 plum tomatoes, (about 1 1/4 pounds), cored and quartered lengthwise
1 pound cherry tomatoes, stems removed
6 cloves garlic, unpeeled
2 red bell peppers
2 yellow bell peppers
2 tablespoons red-wine vinegar
1/4 teaspoon cayenne pepper
1 pound perciatelli
1 cup loosely packed fresh basil leaves
1 ounce Parmesan cheese, for garnish (optional)

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, combine eggplant, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Transfer to a baking pan in a single layer. Place all tomatoes and garlic cloves in a second pan. Transfer both pans to oven. Roast eggplant until brown and tender, about 40 minutes; roast garlic and tomatoes until garlic is soft and tomatoes are shriveled, about 30 minutes. When cool enough to handle, squeeze soft garlic from cloves.
  • Meanwhile, place peppers over a gas burner with a high flame; roast until charred on all sides, turning as needed, about 5 minutes. Transfer to a metal bowl; cover with plastic wrap for 20 minutes. Using a paper towel, rub charred skin off peppers. Remove and discard seeds and stems. Place 1 red and 1 yellow pepper, and any liquid collected in bowl, in the bowl of a food processor. Add roasted garlic, plum tomatoes, vinegar, cayenne, remaining tablespoon olive oil, and remaining 1/2 teaspoon salt and 3/8 teaspoon pepper; process until smooth. Cut remaining peppers into 1/4-inch-thick strips; set aside
  • Fill a large stockpot with salted water; bring to a boil. Place pasta in water; boil until pasta is al dente, about 11 minutes. Drain in a colander; transfer to a serving bowl. Pour puree over pasta; toss to combine. Add basil, roasted eggplant, cherry tomatoes, and reserved pepper strips; toss. Serve garnished with grated Parmesan cheese, if desired.

Nutrition Facts : Calories 642 g, Cholesterol 8 g, Fat 13 g, Fiber 11 g, Protein 25 g, Sodium 527 g

TANGY EGGPLANT, LONG BEANS, AND CHERRY TOMATOES WITH ROASTED PEANUTS



Tangy Eggplant, Long Beans, and Cherry Tomatoes with Roasted Peanuts image

Categories     Tomato     Side     Broil     Low Fat     Quick & Easy     Dinner     Peanut     Eggplant     Green Bean     Gourmet

Number Of Ingredients 9

1 1/2 tablespoons Asian fish sauce (preferably naam pla)
4 teaspoons sugar
2 teaspoons fresh lime juice
1/2 pound long thin Asian eggplants (about 2)
1/2 teaspoon vegetable oil
1/2 pound long beans or other green beans
10 cherry tomatoes
2 tablespoons fresh cilantro leaves
1 tablespoon roasted peanuts

Steps:

  • In a large bowl stir together fish sauce, sugar, and lime juice and let stand, stirring occasionally, until sugar is dissolved, about 10 minutes.
  • Preheat broiler.
  • Cut eggplants crosswise into 1/2-inch-thick slices. Lightly brush a small baking pan with some oil and arrange eggplant slices in pan. Brush eggplant with remaining oil and broil 3 to 4 inches from heat, turning it once, until tender and browned, about 8 minutes total. Add eggplant to fish-sauce mixture and toss.
  • Have ready a bowl of ice and cold water. Cut beans into 1 1/2-inch lengths and in a saucepan cook in boiling salted water 2 minutes. Drain beans and transfer to ice water to stop cooking. Drain beans well and add to eggplant mixture. Halve tomatoes and coarsely chop cilantro. Finely chop peanuts. Add tomatoes, cilantro, and some peanuts to eggplant mixture, tossing to combine. Vegetables may be prepared 2 hours ahead. Serve vegetables at room temperature sprinkled with remaining peanuts.

ROASTED EGGPLANT WITH HARISSA POTATOES AND TOMATOES



Roasted Eggplant With Harissa Potatoes and Tomatoes image

Make and share this Roasted Eggplant With Harissa Potatoes and Tomatoes recipe from Food.com.

Provided by Mia in Germany

Categories     One Dish Meal

Time 35m

Yield 2 , 2 serving(s)

Number Of Ingredients 8

1 medium eggplant
4 medium potatoes
2 medium tomatoes
1/3 cup water
1 teaspoon tomato paste
1 teaspoon harissa
4 tablespoons olive oil
salt, to taste

Steps:

  • Preheat oven to 420 degrees F.
  • Peel eggplant and slice into 1/3 inch thick slices.
  • Sprinkle with salt and let sit while you skin and cube the potatoes (about 1/2 inch cubes).
  • Place a non-stick sheet or paper on a baking tray, pat eggplant slices dry and brush both sides of each slice with olive oil. Layer on baking tray and put in the oven for about 15 minutes. Watch them, they might take longer or shorter. They should not become mushy but just look and feel done and smell a little caramelized.
  • In a skillet, heat 1 tablespoon olive oil, add potatoes and season with salt to taste.
  • Fry potatoes until crisp and done, about 15 minutes.
  • Stir together water, tomato paste and harissa, pour over potatoes and heat through.
  • Remove skillet from heat.
  • Chop the tomatoes into 1/2 inch cubes.
  • Get eggplant slices out of the oven, divide on two plates.
  • Top the eggplant slices with potatoes.
  • Top potatoes with chopped tomatoes.
  • Serve immediately.

PENNE WITH ROASTED TOMATOES AND EGGPLANT



PENNE WITH ROASTED TOMATOES AND EGGPLANT image

Categories     Cheese     Tomato     Sauté     Vegetarian

Yield 4 as a main course

Number Of Ingredients 9

3/4 lb penne
1/4 cup plus 2 tablespoons extra virgin olive oil
8-10 plum tomatoes
2 tsps dried basil
1 large eggplant salted, drained and dried, cut into 2 inch cubes
2 medium cloves garlic minced
1/2 cup grated ricotta salata or crumbled feta cheese
1/2 cup slivered fresh basil
Salt and pepper to taste.

Steps:

  • 1. Preheat oven to 300 degrees Halve plum tomatoes, place on a baking sheet. Drizzle with 2 tblsp olive oil and sprinkle with salt (kosher preferable) and dried basil. Roast for 3 hours until soft and brown. Let rest for half hour then slice into thirds. Set aside. Heat olive oil in a large saute pan and fry eggplant cubes until brown and soft--should take about 15 minutes. Cook penne and place in large bowl. Add cooked eggplant, tomatoes,garlic, ricotta salata cheese and fresh basil. Mix together and serve immediately.

Tips:

  • Choose ripe and firm eggplants: Look for eggplants that are deep purple in color, have smooth skin, and feel heavy for their size.
  • Use a variety of tomatoes: You can use a mix of cherry tomatoes, grape tomatoes, or Roma tomatoes for this recipe. Just make sure they are ripe and juicy.
  • Roast the eggplant and tomatoes separately: This will help to ensure that both vegetables cook evenly and develop their full flavor.
  • Add flavor with herbs and spices: You can add a variety of herbs and spices to this dish to taste, such as basil, oregano, thyme, rosemary, garlic, or chili flakes.
  • Serve the dish warm or at room temperature: This dish is delicious served warm or at room temperature. It is a great side dish for grilled meats or fish, or it can be enjoyed as a vegetarian main course.

Conclusion:

Roasted eggplant and tomatoes is a simple yet delicious dish that is perfect for summer. The roasted vegetables have a smoky flavor that is complemented by the fresh herbs and spices. This dish is a great way to enjoy the bounty of the season. It is also a healthy and versatile dish that can be served as a side dish or a main course. It is easy to make and can be enjoyed by vegetarians and meat-eaters alike.

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