5.0 from 12 votes
Roasted Eggplant with Tomato Sauce
Roasted eggplant with garlicky tomato sauce, mint, basil, and Ricotta Salata cheese.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4
Calories: 364 kcal
Course:
Appetizer
Cuisine:
Italian
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!
Cup of Yum
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
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
% 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.