Roasted Eggplant with Tomato Sauce
User Reviews
5.0
12 reviews
Excellent
Roasted Eggplant with Tomato Sauce
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Roasted eggplant with garlicky tomato sauce, mint, basil, and Ricotta Salata cheese.
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Ingredients
For the eggplant
- 2 large eggplant cut into 3/8" discs
- 1/4 cup olive oil
- 2 ounces ricotta salata grated
- 1/4 cup mint chopped
- 1/4 cup basil chopped
- 3 tablespoons extra virgin olive oil for finishing
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the sauce
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 4 cloves garlic sliced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried oregano preferably Sicilian
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed hot red pepper flakes optional
Instructions
- Preheat oven to 400f and set rack to the middle level. Spread eggplant onto 2 baking sheets (don't overcrowd eggplant) and brush on a bit of olive oil on each side. Sprinkle the eggplant evenly with 1 teaspoon of kosher salt and a 1/2 teaspoon of black pepper.
- Roast the eggplant, flipping the pieces at halfway point, for 25-30 minutes or until soft and cooked through.
- While eggplant is roasting prepare the sauce. In a large saucepan over medium-low heat saute the sliced garlic in a 1/4 cup of extra virgin olive oil until golden (about 2-3 minutes). Once the garlic turns golden add in the red pepper flakes and cook for 30 seconds more.
- Next, add in the plum tomatoes and bring sauce to a low simmer, stirring occasionally. Add in the dried oregano and stir together. Taste test the sauce and if required add in a 1/2 teaspoon or so of kosher salt. Once satisfied with the taste of the sauce, remove from the heat and set aside.
- Spoon a bit of the sauce onto a large platter. Lay all of the eggplant discs on the plate then spoon more sauce on top of the eggplant. Sprinkle the mint and basil on top and drizzle a bit of high-quality extra virgin olive oil. Before serving, grate the Ricotta Salata all over the eggplant. The eggplant can be served right away or at room temperature. Enjoy!
Notes
- The roasted eggplant can be grilled instead of baked. Grilling for 5-6 minutes per side over a medium-heat grill will work well.
- Pecorino Romano can be substituted for the Ricotta Salata, which might prove difficult to find.
- The eggplant can be served, and is delicious, at room temperature.
Nutrition Information
Show Details
Calories
364kcal
(18%)
Carbohydrates
24.6g
(8%)
Protein
7.1g
(14%)
Fat
30g
(46%)
Saturated Fat
5.9g
(30%)
Cholesterol
15mg
(5%)
Sodium
1100mg
(46%)
Potassium
929mg
(27%)
Fiber
10.3g
(41%)
Sugar
14.8g
(30%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 24.6g | 8% |
| Protein | 7.1g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 5.9g | 30% |
| Cholesterol | 15mg | 5% |
| Sodium | 1100mg | 46% |
| Potassium | 929mg | 20% |
| Fiber | 10.3g | 41% |
| Sugar | 14.8g | 30% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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