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Photo of Roasted eggplant and tomato by WW

Roasted eggplant and tomato

0
Points®
Total Time
11 hr 10 min
Prep
10 min
Cook
1 hr
Serves
8
Difficulty
Easy
Enjoy this summer recipe as a side dish, dip with some chips or pita, fun pasta topping, or as a sauce for your favorite lasagna. It also couldn't be any easier to make. While the eggplant and onion roast in the oven, mix together some tomatoes, fresh basil, and a touch of red pepper flakes for some heat. Add the hot eggplant to the tomatoes to let them cook down slightly and give them a more jammy consistency. The perfectly roasted onion adds a savory note to offset the sweetness of the tomatoes. Feel free to throw in a little chopped garlic to the veggie mixture if you so desire.

Ingredients

Cooking spray

4 spray(s)

Uncooked eggplant

1 medium, Italian-variety

Onion

½ large, peeled but not chopped

Tomato

2 medium, roughly chopped

Fresh basil

¼ cup(s), fresh, thinly sliced (or more to taste)

Table salt

1 tsp

Crushed red pepper flakes

¼ tsp

Instructions

  1. Preheat oven to 375˚F. Coat a shallow nonstick roasting pan or baking sheet with cooking spray.
  2. Pierce eggplant many times with a sharp knife; place on roasting pan with onion half. Coat with cooking spray; roast for 30 minutes. Flip; roast for 30 minutes more.
  3. Meanwhile, in a medium bowl, combine tomatoes, basil, salt, and red pepper flakes; set aside at room temperature until eggplant and onion are finished cooking.
  4. When roasted eggplant is cool enough to handle but is still hot, slice it open and scoop out small chunks (so you do not get any skin). Add eggplant to tomato mixture; toss well.
  5. Next, discard outer layer of roasted onion and chop into bite-size pieces; toss with tomato mixture. Serve warm or cold.
  6. Serving size: about 1/2 cup

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