Sun-Dried Tomato & Rosemary-Imbued Eggplant
Eggplant slices marinated in a rich tomato-rosemary sauce that deeply infuses each bite, creating a savory vegetarian centerpiece. This mediterranean-inspired vegetarian (gluten-free) ready in about 65 minutes pairs medium eggplant, sun-dried tomatoes, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 tbsp sun-dried tomatoes
- 1 tbsp fresh rosemary
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 garlic cloves
Instructions
- Step 1: Slice 2 medium eggplants into 1/2-inch thick rounds, sprinkle with 1/2 tsp salt, and let sit 15 minutes to draw out moisture; pat dry with paper towels.
- Step 2: Blend 3 tbsp sun-dried tomatoes, 1 tbsp fresh rosemary, 2 garlic cloves, 3 tbsp olive oil, and 1 tbsp balsamic vinegar into a smooth paste.
- Step 3: Brush the paste evenly over both sides of each eggplant slice, pressing gently to ensure absorption, then let marinate 30 minutes at room temperature.
- Step 4: Heat a nonstick skillet over medium heat, add eggplant slices in a single layer, and cook for 4-5 minutes per side until golden brown and tender, flipping carefully with a spatula.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato & Rosemary-Imbued Eggplant take to make?
Total time is about 65 minutes (45 min prep + 20 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 Sun-Dried Tomato & Rosemary-Imbued Eggplant?
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 Sun-Dried Tomato & Rosemary-Imbued Eggplant?
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 Sun-Dried Tomato & Rosemary-Imbued Eggplant 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.
Is Sun-Dried Tomato & Rosemary-Imbued Eggplant gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
