Delicious Roasted Eggplant and Tomato Recipe for Dinner
Hey there food lovers! Today, I have an incredibly delicious and healthy gluten-free recipe for you. It’s all about roasted eggplant and tomato – a perfect blend of two of my favorite vegetables that bring out new and exciting flavors.
If you are looking to switch to a healthier diet, this recipe is especially for you. The best part? It is so easy and affordable to make with few ingredients that you may already have in your pantry.
As a nutritionist and food blogger, I’m committed to sharing recipes that are not only healthy but also tasty because food should be enjoyed, not just consumed for its nutritional value. This dish is low-carb, completely gluten-free, and dairy-free, making it suitable for those on special diets.
So go ahead and preheat your oven because the aroma of the roasted garlic combined with the juicy tomatoes and the creamy eggplant will surely get your mouth watering in anticipation! Stay tuned for more details on how to prepare this delicious dish.
Why You’ll Love This Recipe
Hey there foodies, are you in search of a delicious and nutritious gluten-free recipe that will leave you feeling satisfied and virtuous at the same time? Let me introduce you to my Roasted Eggplant and Tomato Recipe. Trust me when I say this dish is going to rock your taste buds!
Firstly, let’s talk about the key ingredient- eggplant. Eggplants are a superfood that offers numerous health benefits making them a great option for those looking to eat healthy. They’re rich in fiber, vitamins B6 and K, copper, potassium, folate, and more! The roasted eggplant together with juicy tomatoes that burst in your mouth offer an explosion of flavors accompanied by a tasty kick of garlic.
The best part? This recipe is entirely gluten-free, dairy-free, and low carb, making it perfect for individuals with dietary restrictions or anyone looking to reduce their carb intake. Instead of using traditional breadcrumbs, we use almond flour to create a crispy coating on our eggplant slices.
But wait, there’s more! Our creamy tomato sauce ties all the flavors perfectly for a super creamy texture that melts in your mouth. We provide different recipe variations for dining options such as eggplant parmesan recipe or pasta eggplant roasted. Not only is this dish super easy to make, but it’s also incredibly versatile.
Don’t have access or dislike some of the ingredients listed? No problem at all! We have included extensive substitution and variation suggestions so that you can make the Roasted Eggplant and Tomato Recipe work for you.
So what are you waiting for? Give this recipe a try today and let the flavors speak for themselves. Your taste buds (and body) will thank you!
Ingredient List
Here are the gluten-free and dairy-free ingredients that you will need to make this super creamy roasted eggplant and tomato recipe:
- 1 large eggplant
- 2 cups cherry tomatoes (sliced in half)
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon honey or maple syrup (for sweetness)
- 2 teaspoons of roasted garlic
- Basil leaves (for garnish)
For the Super Creamy Tomato Roasted Eggplant Soup Recipe:
- 1 large eggplant
- 3 cups roasted tomatoes
- 1/2 tablespoon honey or maple syrup (for sweetness)
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup miso paste
For the Greek Baked Eggplant Parmesan Recipe:
- 1 large eggplant
- 1 cup tomato sauce
- 1/2 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup (for sweetness)
- 1/4 cup crumbled feta cheese
- Salt and pepper, to taste
For the Gluten-Free Eggplant Pasta Recipe:
- Penne pasta, cooked according to package instructions
- Roasted eggplant slices
- Creamy tomato sauce
- Basil leaves for garnish
As for kitchen tools, you will need a large skillet or a baking sheet, a sharp knife for slicing vegetables, oven mitts, and a mixing spoon.
The Recipe How-To
Now we get to the good stuff- the recipe itself! Here’s how to make this savory dish that is both filling and nutritious.
Ingredients:
- 1 large eggplant, sliced into rounds
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 1-2 teaspoons honey or maple syrup
- Salt and pepper to taste
- A few leaves of fresh basil
Steps:
- Preheat the oven to 425°F.
- Toss the eggplant slices and cherry tomatoes in a large bowl with olive oil until coated evenly.
- Add salt and pepper, then arrange them on a baking sheet in a single layer.
- Roast for 25 minutes or until tender, flipping halfway through.
- Once they’re roasted, transfer them out of the oven and toss the eggplant slices and cherry tomatoes with honey or maple syrup (depending on your preference).
- Serve up hot with a little chopped fresh basil scattered over each serving plate.
This super easy Roasted Eggplant and Tomato Recipe can be ready in just under 30 minutes. Serve it as a hearty side dish or try tossing it together with penne pasta for a cozy meal that will leave you feeling satisfied.
Substitutions and Variations
Are you feeling adventurous and wanting to switch up the recipe a bit? Don’t worry, there are plenty of ways to make this roasted eggplant and tomato dish your own while keeping it gluten-free and dairy-free.
One substitution you could try is using different herbs instead of basil leaves. Oregano or thyme would work well in this tasty eggplant recipe if you want to give it an earthy flavor. For a sweeter flavor, add some honey or maple syrup when roasting the vegetables.
If you’re not a fan of eggplant, substitute zucchini or yellow squash for the same amount to give it a unique twist. You can also use Roma tomatoes or cherry tomatoes instead of regular ones for an added burst of sweetness.
To make it even more low-carb, try using spaghetti squash instead of penne pasta. Top the roasted eggplant and tomato with feta cheese for a yummy Greek flavor or mix in some miso for an Asian twist. The possibilities are endless!
Remember, being creative in the kitchen is all about experimenting and finding what works best for you. So have fun with it and try different combinations until you find something that tickles your taste buds!
Serving and Pairing
Once you take a whiff of the roasted eggplant and tomato fragrance wafting from your kitchen, your mouth will definitely start watering. And once you take your first bite of this dish, you’ll know that it’s an absolute winner.
This gluten-free roasted eggplant and tomato recipe is truly versatile and pairs exceptionally well with many other foods. Be sure to add some healthy complex carbs to round it out. Some great ideas include:
– Pasta: Toss this recipe with penne pasta for a delicious twist on classic pasta dishes. I recommend using gluten-free pasta if you are avoiding wheat-based products.
– Salad: This hearty recipe works perfectly when placed atop mixed greens with a drizzle of balsamic vinaigrette.
– Tomato Stew: Stir this recipe into a creamy tomato stew for an extra boost of flavor that will blow your mind.
– Eggplant Stew: Combine this dish with cubed potatoes, carrots, onions and garlic for the ultimate eggplant stew. The combination will make it much more filling, and healthier at the same time.
– Greek Eggplant: Layer this roasted eggplant and tomato recipe with feta cheese to create the most mouth-watering Greek baked eggplant dish ever.
The natural sweetness from the roasted tomatoes and earthiness from the creamy eggplant make this dish excellent on its own or as part of an array of meal choices. Enjoy it with some crusty-grainy bread or alone!
Make-Ahead, Storing and Reheating
One of the biggest advantages of this roasted eggplant and tomato recipe is that it can easily be made ahead of time, which can make meal planning a breeze. Whether you are looking to save some time or want to enjoy this delicious meal on the go, there are several options when it comes to reheating and storing.
If you plan to make this recipe ahead of time, store it in an airtight container in the refrigerator for up to 3-4 days. This meal is perfect for meal-prep as it only gets better with time. Just reheat the dish in the oven or microwave when you’re ready to eat.
Another great storing option for this dish is to freeze it. Simply put, pour into a freezer-friendly container and freeze for up to 3 months. When you’re ready to eat, transfer the container to the refrigerator a day before and allow it to thaw naturally before reheating in the oven or microwave.
If you have leftovers from your main meal or want to pack it for lunch, store them in a container and refrigerate them. Reheating them takes only seconds in the microwave; however, please note that reheating food several times will negatively affect its quality over time, so it’s best not to reheat more than once.
Overall, whether you’re planning your week ahead of time or need a quick lunch option during busy weekdays, this eggplant and tomato recipe is a versatile choice that can accommodate your lifestyle. It’s easy to make ahead of time, store and reheat while still retaining its flavor and texture!
Tips for Perfect Results
Now, let’s dive into some tips to make sure you get the perfect roasted eggplant and tomato dish every time.
Firstly, make sure you use a large enough baking sheet or roasting pan so that the eggplant and tomatoes have room to roast evenly without overcrowding. Overcrowding can lead to uneven cooking and soggy vegetables.
Secondly, be sure to slice the eggplant evenly to ensure even cooking. Pro tip: a mandolin slicer can come in handy here for uniform slices.
Next, when adding the garlic to the dish, make sure it’s minced finely so that it fully infuses into the dish without overpowering any one bite with a chunk of garlic.
When seasoning with salt and pepper, be careful not to overdo it as this dish is meant to be simple and light. Remember that you can always add more seasoning at the end if needed but it’s hard to take away once it’s been added.
Lastly, feel free to get creative with substitutions and variations! Don’t be afraid to add additional veggies like bell peppers or zucchini or incorporate different herbs and spices like thyme or oregano. Making this dish your own is part of the fun!
Bottom Line
So there you have it, folks! A delicious and healthy recipe that’s sure to become a staple in your kitchen. With the perfect combination of roasted eggplant and tomatoes, this recipe is gluten-free, dairy-free, and low-carb.
Not only is this recipe easy to make, but it’s also incredibly versatile. You can serve it as a side dish, top it on pasta, or even use it as a base for soups or stews.
By using organic ingredients and making simple substitutions like maple syrup instead of honey, you’re making a conscious effort to eat healthier and reduce your carbon footprint. Plus, with the addition of roasted garlic and basil leaves, you’re giving your taste buds a tasty kick!
So why not give this recipe a try? Trust me; your body will thank you for it. And once you’ve had a taste of this super creamy tomato and eggplant dish, you might just find yourself adding it to your weekly meal rotation.
So embrace the best in gluten-free and dairy-free cooking by trying out this roasted eggplant and tomato recipe today!
Gluten Free: Roasted Eggplant and Tomato Recipe
Ingredients
- 1 eggplant
- 1 -2 tomatoes
- 1 -2 head roasted garlic
- 1 -2 tablespoon balsamic vinegar
- 1 -2 tablespoon olive oil
- 1 -2 teaspoon honey or 1 -2 teaspoon maple syrup
- 1 -2 sprig basil leaves (optional)
Instructions
- Take your bulb of garlic and chop the tops off so that they are slightly open. Drizzle with olive oil and salt and bake in the oven at 400°F for 15-20 minutes until golden brown and soft to the touch. You can do this ahead of time.
- Preheat your oven on bake at 350°F, oil the bottom of your baking dish.
- Separate the garlic and mash it up into a paste.
- Slice your eggplant into steaks and your tomatoes into thin slices.
- Spread the roasted garlic onto the eggplant covering each piece, top with basil leaves if desired. Over lay with tomato slices and drizzle with balsamic vinegar, honey or maple syrup, and olive oil. Top with salt and pepper.
- Top with parmesan, asiago, or fontina if desired.
- Place in the oven for 15-20 minutes until brown and soft.
- Enjoy!
- For the Vegan option use Maple Syrup.
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