Sun-Dried Tomato & Herb Roasted Eggplant

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Eggplant roasted until golden with sun-dried tomatoes and rosemary, creating a rich umami depth that pairs perfectly with crusty bread. This mediterranean-inspired vegetarian (vegan) ready in about 40 minutes pairs medium eggplant, sun-dried tomatoes, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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.

Ingredients

• 2 medium eggplant
• 3 oz sun-dried tomatoes
• 3 tbsp extra-virgin olive oil
• 1 tbsp finely chopped fresh rosemary
• 2 cloves, minced garlic
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Cut 2 medium eggplants lengthwise into 1/2-inch thick slices. Place on a parchment-lined baking sheet and brush both sides with 2 tbsp extra-virgin olive oil.
2. Step 2: Sprinkle 3 oz sun-dried tomatoes (chopped) evenly over eggplant, then add 2 minced garlic cloves, 1 tbsp chopped rosemary, 1/2 tsp sea salt, and 1/4 tsp black pepper. Drizzle with remaining 1 tbsp olive oil.
3. Step 3: Roast for 25-30 minutes, flipping halfway through, until eggplant is golden brown and tender when pierced with a fork.
4. Step 4: Remove from oven and let rest for 5 minutes before serving. The natural oils from the sun-dried tomatoes will create a glossy finish as it cools.