Spicy Roasted Eggplant and Cherry Tomatoes

Spicy Roasted Eggplant and Cherry Tomatoes #glutenfree

by Amy Flanigan on June 25, 2014 · 9 comments

This post is sponsored by Tabasco. A product we love and use regularly!

There are three things you must know.

1. Eggplant is actually a fruit, not a vegetable. (Just found this out. I’m struggling with it.)
2. Eggplant is probably one of my least favorite…er…fruits.
3. I absolutely LOVED this – devoured all 4 servings immediately after taking pictures. True story. 

Eggplant was one of the reasons I thought twice about participating in this challenge….

But then I was told I could use it as much or as little as I want. Or not at all. Whew.

Seemed like such a cop-out, though. So I was committed to creating something.

And then this happened.

Spicy Roasted Eggplant and Cherry Tomatoes

Two days in a row.

I’m telling you, friends – once again, grilling or roasting proves to be a sure fire way of taking a vegetable fruit vegetable… er… fruit… from 10 to 1,000. This was SO good.

Spicy Roasted Eggplant and Cherry Tomatoes
Serves 4
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients
• 4 Italian eggplant (or 1 globe), cut into 1-inch cubes
• 4 tablespoons extra virgin olive oil, divided
• salt and pepper
• Tabasco hot sauce
• 1 pint cherry tomatoes
• 2 tablespoons chopped fresh parsley (or cilantro)

Directions
Preheat oven to 400 degrees. Lightly spray a baking sheet with nonstick cooking spray. Spread eggplant cubes on the baking sheet and toss with 3 tablespoon oil, salt, pepper, and 8 dashes of Tabasco until all the cubes are coated. Place in the oven for 10 minutes. Stir with a spatula and place back in the oven for another 20 minutes.

When there is 15 minutes remaining, toss cherry tomatoes with the last tablespoon of oil and a sprinkle of salt and pepper. Place on a separate baking sheet and put in the oven with the eggplant.

Combine tomatoes with eggplant and gently toss with the parsley. Serve immediately and enjoy!

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Previous recipes from this challenge!

Swordfish with Charred Tomatoes and Herbs

Swordfish with Charred Tomatoes and Herbs

(Panzanella) Bread and Tomato Salad

Bread and Tomato Salad #Panzanella

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{ 9 comments… read them below or add one }

Joanne July 1, 2014 at 4:04 am

Can we still be friends if NEVER tell the.boy that eggplant is a fruit? He will just be so weirded out he’ll probably never eat it again…and he’s already on the fence about it as is! Although, if this was Amy-approved it might even be TheBoy-approved…which would be great for me because I LOVE eggplant!

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Mom June 28, 2014 at 8:44 am

I do like eggplant and use it once or twice a month. I’ll definitely try this but will probably halve the recipe since I’ll be eating “vegetable fruit vegetable… er… fruit… ” by myself!

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Mary June 25, 2014 at 11:31 am

I’m impressed! I totally chickened out on using the eggplant. One of these days I may try it again, but I can pretty much guarantee that I’ll never accept it as a fruit. Your dish looks awesome!

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Ray June 25, 2014 at 9:16 am

So since tomatoes are also fruit, you’re fine with the fact that \this meal is prepared entirely with fruit? :D

Next time I get an eggplant in my produce box, I’ll make this. This looks fantastic!

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Amy @Very Culinary June 25, 2014 at 9:22 am

Haha! I know.. I thought of that. And yet, I think I categorized this under vegetable. Old habits die hard!

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Lynda Justice June 25, 2014 at 9:11 am

That looks great! I’ve mainly had eggplant fried and/or with lots of cheese. It really soaks up the oil so this looks so much healthier.

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Amy @Very Culinary June 25, 2014 at 9:20 am

This is very healthy! At first I struggled with how to make it since I couldn’t use cheese, but it turned out I didn’t need it!

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Christine from Cook the Story June 25, 2014 at 7:06 am

I’ve never had eggplant roasted before. I bet it’s delicious!

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Amy @Very Culinary June 25, 2014 at 9:19 am

It might be the only way I ever make it from now on!

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