Roasted Eggplant with Tomato and Garlic


1 egg plant, peeled and cut into chunks
1 whole head of garlic, cloves individually peeled
5 ripe tomatoes, quartered and seeds removed
1 red onion, chopped
2 scallions chopped, white and green parts
1/4 cup extra virgin olive oil
3 tbs balsamic vinegar
kosher salt and fresh cracked black pepper to taste.
1 tsp red pepper flakes (add more if you like it spicier)
1 tsp oregano
Juice from 1 lemon
This is great appetizer that is super healthy, and delicious.


  • Preheat oven to 375 degrees.
  • Place vegetables in a shallow baking dish.
  • Drizzle over the olive oil, vinegar. Gently stir vegetables to make sure they are coated.
  • Season with salt and pepper.
  • In a single layer place vegetables in a hot oven.
  • Roast for 45 minutes.
  • Once done place the vegetables in the refrigerator to cool
  • Add the red pepper flakes and the oregano.
  • Taste and re-season if necessary.
  • Serve on crusty bread.




10 min


45 min


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