This recipe highlights simple ingredients that come together beautifully. The eggplant becomes soft and creamy when cooked, while the tomato and garlic topping adds brightness and depth.
It’s easy to prepare and requires minimal prep work, making it ideal for both casual gatherings and elegant dinners. The flavors develop even more as it rests, so it can be made ahead of time.
This dish is naturally vegetarian and can easily be made vegan, making it a versatile option for different dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium eggplants, sliced into rounds 1 teaspoon salt (for drawing out moisture) 3 tablespoons olive oil 3 cloves garlic, minced 2 cups diced tomatoes (fresh or canned, drained) 1 tablespoon tomato paste 1/2 teaspoon dried oregano 1/4 teaspoon black pepper Salt to taste 2 tablespoons chopped fresh parsley
Directions
Sprinkle the eggplant slices with salt and let them sit for 20–30 minutes to draw out excess moisture. Pat dry with paper towels.
Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and brush both sides lightly with olive oil.
Roast for 20–25 minutes, flipping halfway through, until tender and lightly golden.
While the eggplant roasts, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Stir in the diced tomatoes, tomato paste, oregano, black pepper, and salt. Simmer for 8–10 minutes until slightly thickened.
Remove the eggplant from the oven and spoon the tomato mixture evenly over each slice.
Return to the oven for an additional 5–10 minutes to allow the flavors to meld.
Add crumbled feta cheese on top before the final bake for a creamy, salty finish.
Sprinkle grated Parmesan for a slightly crisp, golden topping.
Include a pinch of red pepper flakes for subtle heat.
Top with fresh basil instead of parsley for a different herbal note.
For a heartier version, layer the eggplant and tomato sauce in a small baking dish and bake casserole-style.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through. You can also microwave individual portions, though the texture may be softer.
This appetizer can be made ahead and served at room temperature, as the flavors continue to develop after resting.
FAQs
Do I need to peel the eggplant?
No, the skin softens during roasting and helps the slices hold their shape.
Why do I salt the eggplant first?
Salting draws out excess moisture and reduces any potential bitterness.
Can I fry the eggplant instead of roasting?
Yes, pan-frying works well but will result in a richer texture.
Can I use canned tomatoes?
Yes, drained canned diced tomatoes work perfectly in this recipe.
Is this dish vegan?
Yes, as written, it is completely plant-based.
Can I prepare this in advance?
Yes, it can be made several hours ahead and reheated or served at room temperature.
What type of eggplant works best?
Standard globe eggplants are ideal, but Italian or smaller varieties also work well.
Can I add cheese?
Yes, feta or Parmesan can be added if you prefer a richer flavor.
Why is my eggplant soggy?
Overcrowding the baking sheet or not drying the slices properly can cause sogginess.
What can I serve this with?
It pairs well with crusty bread, pita, rice, or as part of a larger appetizer spread.
Conclusion
Eggplant Appetizer with Tomato and Garlic is a simple yet elegant dish that brings out the best in fresh ingredients. With its tender roasted eggplant and rich tomato topping, it’s a flavorful addition to any table and a recipe you’ll return to again and again.
This Eggplant Appetizer with Tomato and Garlic is a Mediterranean-inspired dish featuring tender roasted eggplant slices topped with a rich, garlicky tomato mixture. Light, flavorful, and easy to prepare, this eggplant appetizer is perfect for entertaining, mezze platters, or as a delicious vegetarian starter.
Ingredients
2 medium eggplants, sliced into rounds
1 teaspoon salt (for drawing out moisture)
3 tablespoons olive oil
3 cloves garlic, minced
2 cups diced tomatoes (fresh or canned, drained)
1 tablespoon tomato paste
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Salt to taste
2 tablespoons chopped fresh parsley
Instructions
Sprinkle eggplant slices with salt and let sit for 20–30 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
Preheat oven to 400°F (200°C). Arrange eggplant slices on a lined baking sheet and brush both sides lightly with olive oil.
Roast for 20–25 minutes, flipping halfway through, until tender and lightly golden.
While eggplant roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Stir in diced tomatoes, tomato paste, oregano, black pepper, and salt. Simmer for 8–10 minutes until slightly thickened.
Remove eggplant from oven and spoon tomato mixture evenly over each slice.
Return to oven for 5–10 minutes to allow flavors to meld.
Garnish with fresh parsley before serving.
Notes
Salting helps reduce excess moisture and potential bitterness.Avoid overcrowding the baking sheet to prevent sogginess.Add crumbled feta or grated Parmesan before the final bake for a richer finish.Sprinkle red pepper flakes for subtle heat.Fresh basil can replace parsley for a different flavor profile.Store refrigerated in an airtight container for up to 4 days.Reheat in a 350°F (175°C) oven for best texture.
