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
I hope you love this quick and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
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!
Reader Questions and Reviews
How many servings is it
OMG, Eggplant is my favorite fruit…..vegetable…fruit…oh Lord ..whatever it is. Do you really need 4 tbsp of olive oil?
Thanks for this recipe! I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks like me who love to eat from the farm share.
I appreciate your help in making this index better!
I will definitely make this, even though I’ll eat it alone!
Can we still be friends if NEVER tell the.boy that eggplant is a fruit? He will just be so weirded out he’ll probably never eat it again…and he’s already on the fence about it as is! Although, if this was Amy-approved it might even be TheBoy-approved…which would be great for me because I LOVE eggplant!
I do like eggplant and use it once or twice a month. I’ll definitely try this but will probably halve the recipe since I’ll be eating “vegetable fruit vegetable… er… fruit… ” by myself!
I’m impressed! I totally chickened out on using the eggplant. One of these days I may try it again, but I can pretty much guarantee that I’ll never accept it as a fruit. Your dish looks awesome!
So since tomatoes are also fruit, you’re fine with the fact that \this meal is prepared entirely with fruit? :D
Next time I get an eggplant in my produce box, I’ll make this. This looks fantastic!
Haha! I know.. I thought of that. And yet, I think I categorized this under vegetable. Old habits die hard!
That looks great! I’ve mainly had eggplant fried and/or with lots of cheese. It really soaks up the oil so this looks so much healthier.
This is very healthy! At first I struggled with how to make it since I couldn’t use cheese, but it turned out I didn’t need it!
I’ve never had eggplant roasted before. I bet it’s delicious!
It might be the only way I ever make it from now on!