Roasted Baby Eggplant, Tomato, and Zucchini

4.6
(23)
20 Reviews
7 Photos

I made this baby eggplant side dish when I was given a bag of beautiful small purple eggplants that don't have many seeds. It turned out ridiculously good — way beyond the effort it takes to make it! Tastes nice warm or cool.

Submitted by homecook626
Updated on April 24, 2024
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Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hr 20 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 4 small baby eggplants, cut into 1 ½-inch cubes

  • salt and freshly ground pepper to taste

  • 5 plum tomatoes, or more to taste, cut into 1 ½-inch cubes

  • 2 zucchini, cut into 1 ½-inch cubes

  • 1 large yellow onion, cut into 1 ½-inch cubes

  • 5 cloves garlic, or more to taste, peeled

  • 2 tablespoons olive oil, or to taste

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.

  2. Place baby eggplant into a colander set over a large bowl. Sprinkle salt liberally over eggplant; let sit to drain for 30 minutes.

  3. Toss together tomatoes, zucchini, onion, and garlic in a second large bowl. Drizzle with olive oil and toss to coat; season with salt and pepper.

  4. Rinse baby eggplant to remove salt and pat dry with paper towels; add to tomato mixture and stir. Add more olive oil as needed to ensure eggplant is coated. Spread onto the prepared baking sheet.

  5. Roast in the preheated oven until vegetables are tender, about 30 minutes.

Cook’s Note

I used freshly ground tri-color peppercorns.

56 home cooks made it!

Nutrition Facts (per serving)

131 Calories
4g Fat
24g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 131
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 44mg 2%
Total Carbohydrate 24g 9%
Dietary Fiber 7g 24%
Total Sugars 10g
Protein 3g 6%
Vitamin C 17mg 19%
Calcium 34mg 3%
Iron 1mg 5%
Potassium 542mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.