Roasted Eggplant and Cherry Tomatoes
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.
Servings: 4
Ingredients
- 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
Instructions
- 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.
- During the last 15 minutes, toss cherry tomatoes with the remaining 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!
Notes
Make sure to cut your eggplant in 1-inch cubes and not smaller, or the cook time will turn them to mush.
Nutrition
Calories: 146kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 269mg | Fiber: 1g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 29.6mg | Calcium: 16mg | Iron: 1mg