Rich, savory, and full of roasted flavor, these oven-roasted sun-dried tomato eggplant cubes make an effortless, delicious side dish. The tender eggplant picks up the concentrated sweetness of sun-dried tomatoes and a light sprinkling of Parmesan for a satisfying finish.
This small-batch recipe yields two servings, but you can scale it up using the multiplier buttons in the recipe card.
Table of Contents
Why You’ll Love this Sun-Dried Tomato Eggplant Recipe
- Quick and easy to prepare
- Low calorie, high fiber, and veggie-forward
- Bursting with roasted, savory flavor
Oven-Roasted Sun-Dried Tomato Eggplant
All Purpose Veggies
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1
25
Equipment
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1 Non-stick quarter baking sheet
Ingredients
- 1 eggplant , medium-small, about 1 lb
- ⅛ tsp salt
- ¼ tsp garlic powder
- 2 Tbsp julienned sun-dried tomatoes
- 1 Tbsp oil from the sun-dried tomato jar
- 2 Tbsp grated Parmesan cheese
Instructions
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Preheat the oven to 375°F (190°C).
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Wash the eggplant and cut it into ½-inch cubes.
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In a large bowl, toss the eggplant cubes with salt, garlic powder, and sun-dried tomatoes.
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Pour in the oil from the sun-dried tomato jar and mix with your hands or tongs until evenly coated.
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Spread the mixture evenly on a baking sheet lined with parchment or in a shallow baking pan.
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Sprinkle the top with grated Parmesan cheese.
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Bake for 25 minutes, or until the eggplant is tender and edges are golden.
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Finish with fresh herbs if you like—oregano or basil work well.
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Serve warm and enjoy.
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Nutrition
Carbohydrates: 18g
Protein: 5g
Fat: 11g
Fiber: 8g
***Net Carbs: 10g
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What to do with Leftover Eggplant
Leftover roasted eggplant is versatile. Try these simple ideas: fold it into a warm shakshuka, layer it on flatbread with fresh greens and a drizzle of olive oil, toss it with pasta and a little extra Parmesan, mix into grain bowls, or use it as a savory sandwich filling. With a few pantry staples you can turn leftovers into a fresh, satisfying meal.
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