Baked Eggplant with Cherry Tomatoes and Basil

Instructions

1. Preheat your oven to 400°F (200°C).
2. Trim eggplant ends and slice into 1/2-inch thick rounds.
3. Place eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper.
4. Bake for 15 minutes, flip, and bake for another 10 minutes.
5. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.
6. Add cherry tomatoes and cook for 5-7 minutes, until they begin to burst.
7. Arrange baked eggplant on a serving platter.
8. Top with the sautéed cherry tomatoes and sprinkle with fresh basil.
9. Serve immediately and enjoy!

Expert Tips

• Use firm, glossy eggplants for best results.
• Reduce garlic or use roasted garlic for a milder flavor.
• Experiment with herbs and spices to personalize your dish!

Variations

• Substitute grape or diced tomatoes for cherry tomatoes.
• Add crumbled feta cheese (or nutritional yeast for vegan option) before serving.

Serving Suggestions

• Serve with crusty bread.
• Pair with a fresh green salad.
• Enjoy with couscous or quinoa for a heartier meal.

FAQs

• Can I prepare this in advance? The eggplant and tomato mixture can be prepped separately, then reheated before serving.
• Can I freeze leftovers? No, this dish doesn’t freeze well due to the eggplant’s texture. Enjoy it fresh or refrigerate leftovers for up to 2 days.

This Baked Eggplant with Cherry Tomatoes and Basil is a simple, healthy, and delicious meal. Give it a try and let us know what you think!