Roasted Sicilian Eggplant & Cherry Tomatoes with Basil

The Italian perlina eggplants (aubergine) have a thinner skin and a sweeter, more delicate flavor. Roasted Sicilian eggplant with cherry tomatoes and basil makes for a perfect side dish.
Course Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 236 kcal
Autor elle


  • 10-12 Perlina eggplants, stems removed and halved lengthwise (300 g)
  • 10 vine-ripened Roma cherry tomatoes, halved
  • 3 cloves garlic, sliced thinly
  • sea salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil; more for drizzling
  • 1 tablespoon fresh thyme, leaves removed and finely chopped
  • 1/2 cup fresh basil leaves, chopped
  • freshly grated parmesan


  1. Preheat the oven to 350°F / 180°C.
  2. Brush eggplants all over with oil, transfer to a large casserole dish or roasting tin.
  3. Add tomatoes halves and thyme. Toss gently to combine.
  4. Drizzle with olive oil, season with salt and pepper.
  5. Cook for 20-25 minutes, until golden and tender. Transfer to a serving plate.

  6. Garnish with parmesan and top with the fresh basil. Serve immediately. Enjoy!