Oven-roasted eggplant



10 min


4 servings

* PLUS Cooking time: 2 minutes, Roasting Time: 240 minutes


  • 1 medium eggplant
  • 1 large garlic clove
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cumin
  • 4 plum tomatoes
  • 1/2 pint grape or cherry tomatoes
  • 2 onions
  • 2 tsp olive oil
  • 1/4 cup red wine
  • 1/4 cup chopped fresh dill , or parsley
  • 2 green onions , thinly sliced


  • Preheat oven to 400F (200C). Slice eggplant in half lengthwise. Score cut sides of each half in a diamond pattern. Cut deep into flesh without piercing through skin. Place eggplant, cut-side up, in an 8-inch (2-L) square baking dish. Thinly slice garlic into slivers and poke into eggplant. Sprinkle with salt, pepper and cumin.
  • Slice plum tomatoes into quarters and grape tomatoes in half. Slice onions into thick wedges, leaving core, so they’ll hold together. Heat oil in a large frying pan over medium-high heat. Add onion wedges and stir-fry just until golden, about 2 minutes. Stir in tomatoes along with any juice and seeds, wine and dill. When hot, pour over eggplant. Cover pan tightly with foil.
  • Bake in centre of 400F (200C) oven, basting with pan juices halfway through, 45 minutes. Remove foil and continue to bake, basting occasionally, until eggplant is soft, 25 to 30 more minutes. Place eggplant on a small platter. Spoon tomatoes, onions and pan juices overtop. Sprinkle with green onions and serve warm.

Nutrition (per serving)

  • Calories
  • 96,
  • Protein
  • 2.6 g,
  • Carbohydrates
  • 17.1 g,
  • Fat
  • 2.8 g,
  • Fibre
  • 4.9 g,
  • Sodium
  • 301 mg.

Tender eggplant and saucy tomatoes make a satisfying meal. Hearty and comforting, they’re especially welcome on chilly nights and team up beautifully with roast chicken or beef. Think of this one next time you need a satisfying side dish.

Dress it up

Serve roasted eggplant with curls of Parmesan cheese overtop or sprinkle with crumbled feta or goat cheese for a delicious vegetarian entree.