Description
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.
