Roasted Tomato and Eggplant with Herbed Olive Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender roasted vegetables with a golden crust, enhanced by a fragrant herb-infused oil that complements the deep flavors of garden-fresh eggplant and tomatoes. This mediterranean-inspired sheet pan ready in about 50 minutes pairs medium Eggplant, Ripe tomatoes, Extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 200 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Peel and dice 1 medium eggplant into 1-inch cubes, then toss with 3 tbsp extra virgin olive oil, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Spread eggplant in a single layer on a parchment-lined baking sheet and roast for 20 minutes, until edges are golden.
  3. Step 3: While eggplant roasts, halve 1.5 lbs ripe tomatoes and toss with 1 tsp chopped fresh rosemary and 1 tsp chopped fresh thyme.
  4. Step 4: After 20 minutes, add tomatoes to the baking sheet with the eggplant, ensuring even distribution. Roast for an additional 15 minutes until tomatoes are tender and eggplant is deeply golden.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.

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Frequently asked questions

How long does Roasted Tomato and Eggplant with Herbed Olive Oil take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Tomato and Eggplant with Herbed Olive Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium eggplant from drying out.

Can I substitute ingredients in Roasted Tomato and Eggplant with Herbed Olive Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Tomato and Eggplant with Herbed Olive Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Tomato and Eggplant with Herbed Olive Oil?

Mediterranean sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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