Jamie says: Attempt two on the eggplant. (I bought one a couple of weeks ago and it went bad before I could use it…boo!) This time, I was ready, though.
I sliced it up and drizzled extra virgin olive oil on the bottom of the pan and on top of the eggplan, added some Italian seasoning and a dash of sea salt and freshly ground pepper, and topped it with some chopped up fresh basil from my little plant outside. Then I tossed some cherry tomatoes on top, and it was ready for the oven.
The eggplant is like a sponge, it soaks up the olive oil like crazy, so be careful not to pour too much. It will show in the end.
And ta-da! Here’s the finished product. See how the eggplant shrunk down and the olive oil concentration is just right.
You can eat it just like this or you can make an incredible sandwich with it. (Stay tuned for that blog post.)
Roasted Eggplant and Cherry Tomatoes
- 1 medium eggplant
- 1/4 cup extra virgin olive oil, divided
- 2 tsp Italian seasoning
- dash coarse sea salt
- dash freshly ground pepper
- 12 fresh basil leaves
- 1 cup cherry tomatoes
- Preheat oven to 350F. Slice eggplant into disks. Drizzle 1 Tbsp extra virgin olive oil on the bottom of two baking dishes/baking sheets.
- Place sliced eggplant on top. Drizzle remaining extra virgin olive oil on top. Sprinkle with Italian seasoning, sea salt, and freshly ground pepper. Top with basil leaves. Toss cherry tomatoes on top.
- Bake for about 40 minutes or until eggplant is golden brown and tomatoes are slightly shriveled. Use a spatula to remove from baking sheet/dish and transfer to a plate. Enjoy!
- Nutrition note: Eggplant is low in calories and is a good source of fiber, according to Fruits & Veggies More Matters.