Garlic Herb Eggplant and Tomato Bake

• 1 large eggplant, diced
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, combine eggplant, cherry tomatoes, minced garlic, basil, parsley, olive oil, oregano, salt, pepper, and red pepper flakes if using.
3. 3 Toss to coat evenly.
4. 4 Transfer mixture to a greased baking dish.
5. 5 Bake for 45 minutes, or until eggplant is tender and tomatoes have begun to burst.
6. 6 Remove from oven and sprinkle with Parmesan cheese if using.
7. 7 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Baking sheet
• Mixing bowl

Variations

• Add crumbled feta cheese for a tangy twist.
• Include bell peppers or zucchini for added color and texture.

Substitutions

• Use Italian seasoning if you don’t have oregano.
• Substitute mozzarella for Parmesan if preferred.

Pairings

• A glass of crisp white wine.
• Warm pita bread for scooping.

Nutrition

Tips

• For extra flavor, let the eggplant and tomato mixture marinate in the olive oil and herbs for 30 minutes before baking.
• Serve warm or at room temperature for a versatile side dish.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with crusty bread and a fresh green salad.
• Pairs well with grilled chicken or fish.

FAQ