This Roasted Eggplant Tomato and Basil side dish goes well with chicken or tossed with pasta. And it’s one of my recommended 30-Minute Healthy Meal recipes.
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30-Minute Healthy Meal
I always buy an Eggplant with the intention of making a hearty meal like Eggplant Parmesan or Eggplant Lasagna but end up chopping it up and roasting it. I usually serve it as a side dish or toss it with pasta for a quick healthy meal. Fall and winter time are the best time for cozy hearty suppers. But sometimes, we don’t always like to have meat as our main star of a dish.
That’s why I love using vegetables like Eggplant. It’s a meaty vegetable that is a perfect sub-in for meat or chicken. This recipe for Roasted Eggplant Tomato and Basil was adapted from one of Martha Stewart’s recipes. I thought the tomato would make a colorful and flavorful addition to the dish.
Roasted Eggplant Tomato and Basil
adapted from: Martha Stewart
- 1 medium size Eggplant, chopped into 1-inch cubes
- 3 beefy Tomatoes, chopped
- 1/4 cup extra-virgin olive oil
- Salt and pepper
- 1 Tablespoon red wine vinegar
- 1 cup torn basil leaves
- Heat oven to 450 degrees. On a baking sheet, toss eggplant and tomato with the olive oil. Season with a little salt and pepper.
- Roast until eggplant and tomato is lightly brown and tender approximately 25 minutes. Toss with basil and red wine vinegar. Add more salt and pepper to your liking.
Tools I use to make this recipe easy:
This is actually a pretty straight forward dish and you really don’t need a lot of fancy kitchen equipment to make it. However, having some good basic kitchen tools in your kitchen, can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.
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- rimmed baking sheet – I’ve had mine for a few years
- parchment paper – makes baking easier and I can get an exact size of parchment paper for my baking pans.
- Ergo Chef chef’s knife -some of my favorite kitchen knives
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