Oven Roasted Eggplant and Cherry Tomatoes will be your new favorite side dish. So incredibly simple, but bursting with flavor!

This easy eggplant side dish is low carb, gluten-free, dairy free, vegetarian and even vegan, so it accommodates almost all diets.

Easy Oven Roasted Eggplant Recipe

Fun fact: eggplant is actually a fruit, not a vegetable. It’s also high in vitamins, antioxidants, minerals, and fiber, and in my humble opinion, a highly underrated…er…fruit.

This oven roasted eggplant recipe happened. Three days in a row. Made with just a few ingredients including eggplant, cherry tomatoes, and simple seasonings, this was SO GOOD. The earthy eggplant and sweet tomatoes compliment each other really well.

If you struggle with finding simple, delicious, and healthy side dishes, this one is perfect! It’s low carb, gluten-free, dairy free, vegetarian and even vegan so it’s great for everyone.

Ingredients Needed

This roasted eggplant recipe calls for only two main ingredients, plus olive oil, hot sauce, and seasonings.
(Scroll below to the printable recipe card for details and measurements.)

• Globe Eggplant – Look for one where its skin is shiny and taut, without bruising or discoloration, so you know it’s fresh. It should be cut into 1-inch cubes.
• Cherry tomatoes – The natural sweetness from cherry tomatoes compliments the earthy eggplant so well. They should be halved crosswise. Grape tomatoes can also be used.
• Olive oil – Tossed with the eggplant and tomatoes for moisture and richness before roasting.
• Salt and pepper – To season the dish.
• Hot sauce – Adds a nice amount of heat that balances the other flavors.
• Chopped fresh parsley – A garnish for flavor and a pop of color.

How to Make Roasted Eggplant and Tomatoes

Roasting eggplant and cherry tomatoes is so easy!
(Scroll below to the printable recipe card for details and measurements.)

1. Roast the eggplant. Spread eggplant cubes on a greased baking sheet and drizzle with olive oil, hot sauce, and a sprinkle of salt and pepper; toss to coat. Place in a preheated 400F oven and bake for 10 minutes. Stir with a spatula and place back in the oven for another 10 to 15 minutes.
2. Roast the tomatoes. During the last 15 minutes, toss cherry tomatoes with a bit of olive oil and a sprinkle of salt and pepper. Place on a separate baking sheet and put in the oven with the eggplant.
3. Combine the two. Remove eggplant and tomatoes from the oven and gently combine the two, tossing with the parsley. Serve immediately and enjoy.

Serving Suggestions

Roasted eggplant and tomatoes pairs so well with flank steak or baked halibut as part of a meal, or you can enjoy it with feta cheese on crostini as an appetizer. The flavors are are very complex and vibrant, which definitely compliment grilled summer foods.

This recipe is also great with some warm focaccia, as a topping for pizza dough. or try it mixed with warm pasta!

Storing Leftovers

Roasted eggplant and tomatoes is best served right away, but can also be enjoyed warm or at room temperature. Any leftovers should be stored, tightly covered, in the refrigerator for up to 3 days. Freezing this recipe is not recommended, since thawed eggplant becomes very mushy and watery.

More Eggplant Recipes:

• Grilled Eggplant
• Eggplant Caponata
• Eggplant with Couscous
• Ratatouille
• Sheet Pan Ratatouille Dinner

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!