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 Time10minutes
Cook Time20minutes
Total Time30minutes
Servings2
Calories236kcal
AutorElle
Ingredients
10-12Perlina eggplants,stems removed and halved lengthwise (300 g)
10vine-ripened Roma cherry tomatoes,halved
3clovesgarlic,sliced thinly
sea salt and freshly ground black pepper
2tablespoonsextra-virgin olive oil; more for drizzling
1tablespoonfresh thyme,leaves removed and finely chopped
1/2cupfresh basil leaves,chopped
freshly grated parmesan
Method
Preheat the oven to 350°F / 180°C.
Brush eggplants all over with oil, transfer to a large casserole dish or roasting tin.
Add tomatoes halves, garlic and thyme. Toss gently to combine.
Drizzle with olive oil, season with salt and pepper.
Cook for 20-25 minutes, until golden and tender. Transfer to a serving plate.
Garnish with parmesan and top with the fresh basil. Serve immediately. Enjoy!