You will definitely love this roasted tomato eggplant recipe. It’s fulfilling and healthy at the same time. I eat this with some quinoa, black lentils, or black rice on the side. And it is an excellent side dish idea when you invite friends.
Roasted cherry tomatoes team incredibly well with eggplants, garlic, a hint of tahini and date syrup. On top of it, you’ll notice that cherry tomato takes on an intensely deep flavor after roasting. I love it and I hope you’ll love it too.
Feta option
If you want, you can add some feta or goat cheese before roasting the tomato and eggplant in the oven, but it’s totally up to you. That’s what I like with this kind of recipe you can always adjust them to your own desire.
Top Tip
The wonderful health benefits of eggplants are primarily derived from their vitamin, mineral, and nutrient content.
Eggplants are known for being a rich source of vitamin C, vitamin K, and vitamin B6.
It seems that for centuries, eggplants have been used for controlling and managing diabetes.
Healthy roasted cherry tomato and eggplant and….
Warming, rich, comforting and delicious !
If you make it
If you make the roasted cherry tomato and eggplant, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
ROASTED CHERRY TOMATO AND EGGPLANT RECIPE
INGREDIENTS
- 1 medium eggplant
- 2 shallots, diced
- 1 garlic clove, grated
- 1-2 tbsp coconut oil or olive oil - and extra for the tomatoes
- 1 tbsp Thyme (fresh or dried) - and extra for decoration
- 1 tbsp tahini
- 2 tsp date syrup
- 4 tbsp organic feta or goat cheese, shredded - optional
- 2 handfuls cherry tomatoes
INSTRUCTIONS
- Preheat the oven to 200°C (fan).
- Clean cherry tomatoes, cut them in half, and set aside.
- Clean the eggplant. Trim the stem off and cut it into small cubes (do not peel). Steam for 10 min.
- In the meantime, grate 1 garlic clove and dice the shallots. Heat the oil in a pan over medium heat. Then saute onion and garlic with the fresh thyme for 5 minutes until brown or caramelized.
- In a large bowl, combine the steamed eggplant, sauteed onions, and garlic. Add the date syrup, tahini, and some salt and pepper to taste. Stir well.
- Spread the eggplant mixture evenly in 4 small (or 2 medium size) oven-safe casseroles. If desired sprinkle on top some shredded feta or goat cheese.
- Then place cherry tomatoes on top of it (face down), add a bit of olive or coconut oil, more thyme, and salt and pepper to taste.
- Place the 4 casseroles for 15 minutes in the oven or until the tomatoes are roasted (don't cover for a roasted effect). Enjoy.
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