Baked eggplants with cherry tomatoes, an easy and quick vegetarian side dish. For this recipe, you need only a few ingredients, it is very similar to Mediterranean-style eggplants. Also try baked eggplants with ham and cheese and baked eggplant bundles with béchamel. Today’s recipe goes well with fish or meat main courses.
If you’re looking for more ways to cook eggplants, check these out:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 51.40 (Kcal)
- Carbohydrates 5.45 (g) of which sugars 4.31 (g)
- Proteins 0.89 (g)
- Fat 3.33 (g) of which saturated 0.47 (g)of which unsaturated 0.06 (g)
- Fibers 2.09 (g)
- Sodium 260.96 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggplants
- 1 cup cherry tomatoes
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
- 1 bunch parsley
How to Make Baked Eggplants with Cherry Tomatoes
Wash the eggplants thoroughly, then cut them in half and score the inside flesh with sufficiently deep cross cuts.
At this point, season with salt, and a drizzle of extra virgin olive oil on all the scored halves.
Place the eggplants on a baking sheet and bake them in the oven at 356°F for about 30 minutes.
At the end of the cooking time, take the tray out of the oven and stuff all the halves with cherry tomatoes cut in half. Then bake again for another 6-7 minutes until you get a golden and crispy surface. Remove from the oven and season with oil and chopped parsley.
Storage of Baked Eggplants with Cherry Tomatoes
Baked eggplants with cherry tomatoes, once cooked, can be stored in the refrigerator in an airtight container until the next day. Although I don’t recommend freezing due to the texture becoming too mushy; it’s always possible to freeze them for a short period of time, provided that, after cooking, you let them cool completely before freezing them in a food bag.
Tips and Storage
Choose long and smooth eggplants; besides parsley, you can add other herbs like rosemary or mint. Baked eggplants with cherry tomatoes can be stored in the refrigerator well covered with plastic wrap until the next day.
