Eggplant with Tomatoes

Eggplant with Tomatoes is a simple, healthy dish that brings together tender eggplant and sweet cherry tomatoes in a flavorful sauce. This Mediterranean-inspired recipe is perfect as a side dish or a light main course. Packed with fresh ingredients and vibrant flavors, it’s an easy and satisfying way to enjoy plant-based cooking.

Why You’ll Love This Recipe

• Simple and Quick: Ready in just 30 minutes, making it ideal for busy weeknights.
• Healthy and Nutrient-Rich: Low in calories, high in fiber, and packed with vitamins.
• Bursting with Flavor: The combination of charred eggplant, juicy tomatoes, and fresh garlic creates a mouthwatering taste.
• Versatile: Serve it as a side, over rice, or with crusty bread for a light meal.
• Diet-Friendly: Naturally vegan, gluten-free, and low-carb.

Ingredients

• 1 medium eggplant, peeled and diced (about 12-16 oz.)
• 2 tbsp olive oil
• 12 oz cherry tomatoes, halved
• 2 garlic cloves, minced
• ½ tsp sea salt (or to taste)
• ¼ tsp black pepper (or to taste)
• ⅛ tsp red pepper flakes (or to taste)
• 1 tbsp chopped dill or parsley

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Cook the Eggplant

1. Heat a non-stick skillet over medium heat. Add the diced eggplant and cook without oil until it is charred and tender, stirring occasionally.
2. Remove the eggplant from the skillet and set aside.

2. Cook the Tomatoes

3. In the same skillet, heat olive oil over medium heat. Add the halved cherry tomatoes and cook for about 10 minutes, stirring occasionally, until they soften and start to burst.

3. Make the Sauce

4. Add minced garlic, sea salt, black pepper, and red pepper flakes to the skillet. Stir well and cook for 3–4 minutes, breaking the tomatoes slightly to create a chunky sauce.

4. Combine and Serve

5. Return the cooked eggplant to the skillet and stir to combine with the tomato sauce. Add the chopped dill or parsley and cook until heated through.
6. Serve warm as a side dish or light main course.

Servings and Timing

• Prep Time: 5 minutes
• Cooking Time: 25 minutes
• Total Time: 30 minutes
• Servings: 4

Variations

• Add Protein: Top with chickpeas or tofu for a heartier dish.
• Cheesy Twist: Sprinkle with crumbled feta or Parmesan cheese before serving.
• Herb Swap: Use basil, thyme, or cilantro in place of dill for a new flavor profile.
• Spicy Kick: Increase the red pepper flakes for extra heat.
• Extra Veggies: Add zucchini, bell peppers, or mushrooms for added texture and flavor.

Storage and Reheating

• Storage: Place cooled leftovers in an airtight container and store in the refrigerator for 3-5 days.
• Reheating: Warm in the microwave or on the stovetop over low heat until heated through.
• Freezing: This dish freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

1. Can I use canned tomatoes instead of fresh?

Yes, use diced or whole canned tomatoes for a more saucy consistency, though fresh tomatoes offer a sweeter, fresher flavor.

2. Should I salt the eggplant before cooking?

Salting eggplant beforehand can remove bitterness and improve texture but is optional for this recipe.

3. Can I leave the eggplant skin on?

Yes, leaving the skin on adds extra fiber and nutrients, though it may slightly alter the texture.

4. What can I serve this dish with?

Serve with rice, quinoa, pasta, or a side of crusty bread. It also pairs well with grilled meats or fish.

5. How do I prevent the eggplant from absorbing too much oil?

Cook the eggplant without oil first and add it back to the sauce later to avoid excess oil absorption.

6. Can I use grape tomatoes instead of cherry tomatoes?

Yes, grape tomatoes work just as well and have a similar sweetness.

7. Can I make this dish spicy?

Add more red pepper flakes or a diced chili pepper to increase the heat level.

8. Can I prepare this dish ahead of time?

Yes, make it up to a day ahead and reheat before serving. The flavors deepen as it sits.

9. Is this dish suitable for freezing?

Yes, freeze in a freezer-safe container for up to 2 months. Reheat on the stovetop for best results.

10. What type of oil is best for this recipe?

Extra virgin olive oil adds great flavor, but you can use avocado oil or another neutral oil if preferred.

Conclusion

Eggplant with Tomatoes is a simple yet flavorful dish that celebrates the natural sweetness of cherry tomatoes and the rich, tender texture of eggplant. With minimal ingredients and maximum taste, it’s perfect for busy weeknights or as part of a Mediterranean-inspired spread. Enjoy this nutritious and delicious recipe with your favorite accompaniments!

Eggplant with Tomatoes

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• Author: Asma
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish, Main Course
• Method: Sautéing
• Cuisine: Mediterranean
• Diet: Gluten Free

Print Recipe

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Description

Enjoy this healthy and flavorful dish featuring tender eggplant and sweet cherry tomatoes in a savory sauce. Perfect as a side dish or main course, it’s an easy vegetarian recipe packed with Mediterranean flavors.

 

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Ingredients

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• 1 medium eggplant, peeled and diced (12–16 oz.)
• 2 tbsp olive oil
• 12 oz cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 tsp sea salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 1/8 tsp red pepper flakes (or to taste)
• 1 tbsp chopped dill or parsley

 

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Instructions

1. Cook the Eggplant:

• Heat a non-stick skillet over medium-high heat.
• Add diced eggplant and pan-fry until tender and charred, about 7-10 minutes, stirring occasionally. No oil is needed.
• Remove the eggplant from the skillet and set aside.

2. Prepare the Tomato Sauce:

• In the same skillet, heat 2 tbsp olive oil.
• Add halved cherry tomatoes and cook for about 10 minutes, until they soften and start to burst.
• Add minced garlic, sea salt, black pepper, and red pepper flakes. Stir and cook for an additional 3-4 minutes, breaking the tomatoes slightly for a rustic sauce.

3. Combine and Finish:

• Add the cooked eggplant back to the skillet.
• Sprinkle with chopped dill or parsley and stir to combine. Cook for 2-3 minutes, until everything is hot and well-mixed.

4. Serve:

• Serve warm as a side dish or light main course. Pair with crusty bread, rice, or pasta for a heartier meal.

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Notes

Tips for Success:

• Choose quality eggplant: Look for medium-sized, firm eggplant with smooth, shiny skin.
• Sweeter tomatoes: Use cherry tomatoes like Flavor Bombs for a naturally sweet and vibrant sauce.
• Salt the eggplant: For creamier eggplant, salt it and let it sit for 10-15 minutes to draw out moisture before cooking.

Storage and Reheating:

• Store in an airtight container in the fridge for 3-5 days.
• Reheat on the stovetop or microwave until warmed through

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Nutrition

• Serving Size: 1
• Calories: 114 kcal
• Fat: 8g
• Carbohydrates: 11g
• Protein: g