Oven Roasted Eggplant and Cherry Tomatoes will be your new favorite side dish. Simple, but bursting with flavor!
There are three things you must know.
- Eggplant is actually a fruit, not a vegetable. (Just found this out. I’m struggling with it.)
- Eggplant is probably one of my least favorite…er…fruits.
- I absolutely LOVED this – devoured all four servings immediately after taking pictures. True story.
Eggplant was one of the reasons I thought twice about participating in this challenge….
But then I was told I could use it as much or as little as I want. Or not at all. Whew.
Seemed like such a cop-out, though. So I was committed to creating something.
And then this oven Roasted Eggplant recipe happened.
Two days in a row.
I’m telling you, friends – once again, grilling or roasting proves to be a sure fire way of taking a
vegetable fruit vegetable… er… fruit… from 10 to 1,000. This was SO good.
Bonus: it’s vegetarian, non-dairy, and gluten-free, so it accommodates all sort of dietary restrictions. If you struggle with finding simple, delicious, and healthy side dishes, this one is perfect!
other side dish recipes we love
Oven Roasted Eggplant and Cherry Tomatoes
- 1 globe eggplant , cut into 1-inch cubes
- 4 tablespoons extra-virgin olive oil , divided
- salt and pepper
- 8 dashes hot sauce
- 1 pint cherry tomatoes
- 2 tablespoons chopped fresh parsley
- Preheat oven to 400 degrees F. Lightly coat a baking sheet with nonstick cooking spray.
- Spread eggplant cubes on the baking sheet and drizzle with 3 tablespoons of oil, the hot sauce, and a sprinkle of salt and pepper; toss to coat.
- Place in the oven for 10 minutes.
- Stir with a spatula and place back in the oven for another 15 minutes.
- Simultaneously, toss cherry tomatoes with the last tablespoon of oil and a sprinkle of salt and pepper. Place on a separate baking sheet and put in the oven with the eggplant.
- Remove eggplant and tomatoes from the oven and gently combine the two, tossing with the parsley.
- Serve immediately and enjoy!