Mediterranean Roasted Eggplant
This Mediterranean Roasted Eggplant combines tender, caramelized eggplant with burst cherry tomatoes, sweet roasted garlic, and crunchy Parmesan crisps. Finished with fresh herbs and lemon, it delivers a perfect balance of soft, creamy texture and salty crunch.
Equipment
- Large baking sheet
- small baking tray
- Mixing bowl
- Parchment paper
Ingredients
- 1 kg eggplants (about 4 medium), cut into 1-inch chunks
- 500 g cherry tomatoes
- 2 cloves garlic, left in skins
- 0.25 cup extra virgin olive oil
- 2 tbsp extra virgin olive oil (for tomatoes)
- 0.25 cup coarsely grated Parmesan cheese
- 0.25 cup fresh parsley, chopped
- 2-3 tbsp fresh basil, chopped
- 2-3 tbsp fresh lemon juice
- salt and black pepper to taste
Instructions
- Preheat oven to 450°F (220°C). Toss eggplant with 1/4 cup olive oil and salt. Spread on a large baking sheet and roast 30–40 minutes, turning occasionally, until golden and tender.
- Place small mounds of Parmesan on a lined baking tray and flatten slightly. Bake for 5 minutes until golden and crisp. Cool completely to harden.
- Toss cherry tomatoes with 2 tablespoons olive oil and garlic cloves. Roast 15–20 minutes until skins burst.
- Combine roasted eggplant and tomatoes (with juices) in a large bowl. Remove roasted garlic from skins, mash lightly, and stir in.
- Fold in parsley, basil, and lemon juice. Adjust seasoning as needed.
- Transfer to a serving platter and top with shattered Parmesan crisps just before serving.
Notes
For the creamiest texture, salt cubed eggplant for 30–40 minutes before roasting, then rinse and pat dry. Avoid overcrowding pans to ensure proper browning. Add Parmesan crisps just before serving to maintain crunch.