Roasted Baby Eggplant With Tomato
Simple and quick to prepare, Roasted Baby Eggplant with Tomato can be served as a vegetarian main course, side dish, or appetizer. So healthy and delicious, what’s not to love?
Ingredients
- 5 tbsp olive oil
- 15-18 baby eggplants
- 2 cloves garlic sliced
- 2 cloves garlic minced
- 1 medium onion chopped
- 10 ounce pkg grape or cherry tomatoes
- salt and pepper to taste
- 2 tsp dried oregano
- 2 cups fresh spinach washed and dried
- ½ cup feta cheese crumbled
Instructions
- Carefully wash each eggplant, paying special attention to the area surrounding the stem. Use parchment paper to line a baking sheet. Set the oven to 400 degrees and while the oven is heating prepare the eggplant.
- Slice each eggplant lengthwise approximately 3/4 of the way through, taking care not to cut all the way through. Place the eggplant on the baking sheet, drizzle each eggplant with olive oil and season with salt and pepper.
- Insert one slice of the garlic into each eggplant and place the baking sheet in the oven. Roast for 10 minutes then flip the eggplants over, and continue baking. The eggplant should be fork tender when thoroughly cooked.
- While the eggplant is cooking, add 3 tbsp olive oil to a saute pan and heat on medium. Add the chopped onion and minced garlic and sauté for 3 minutes.
- Add in the tomatoes and oregano. Mix thoroughly and cook until tomatoes are soft and bursting. Add in the spinach, mix, and continue cooking until the spinach has wilted.
- Remove the cooked eggplant from the oven and place them on a serving dish. Top the eggplant with the tomato mixture and crumbled feta cheese. Finish with a drizzle of olive oil. Enjoy!
Nutrition
Calories: 300kcalCarbohydrates: 39gProtein: 8gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 11mgSodium: 168mgPotassium: 1504mgFiber: 18gSugar: 22gVitamin A: 1363IUVitamin C: 28mgCalcium: 146mgIron: 2mg
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