This post may contain affiliate links, view our disclosure.

This paleo Baked Eggplant Recipe pairs mild roasted eggplant with a richly spiced tomato sauce, nutty toasted almonds, and fresh mint.

Close Up Top View of Baked Eggplant Recipe with Tomato

Normally as summer winds down I start to hoard summer vegetables.

Cucumbers get pickled, tomatoes get stewed (for beautiful things like creamy tomato soup in the middle of winter), and zucchinis get baked. (By the way, that chocolate zucchini cake I linked to freezes well for up to 6 months if wrapped well!)

With the weather being so different here in Kuwait than it is in New York, I’m not sure how long we’ll have access to fresh summer veggies. I guess I’ll wait and see!

Instead of hoarding summer’s bounty for later, I’m trying to make the most of it now with simple dishes like this that really celebrate the last of summer’s sweetness in vegetable form.

Baked Eggplant Recipe with Description

Baked Eggplant Recipe

This paleo Baked Eggplant Recipe with Tomato highlights the intense flavor of summer produce. The mild flavor of roasted eggplant soaks up the extra-virgin olive oil and the tomato, onion, garlic and spices in the sauce.

Toasted almonds add nutty crunch and fresh mint brighten it up! 

Pro Tip: If you don’t have any fresh mint, use whatever fresh herb you have. I’ve tried basil and oregano, and both are delicious.

Top View of Fresh Mint

How to Make Eggplant Less Bitter

If you’re not usually a fan of eggplant, I recommend trying the salt method in the recipe below (it’s the method I give in my cookbook!).

The eggplant gets a little time alone with some salt before cooking, which helps to draw out the bitterness. And then the excess salt is rinsed off before cooking.

If you’re really averse to the bitterness in eggplant, you can take this one step further and peel your eggplant before you salt it. However, I find that the salt method is enough for me, especially if you use baby eggplant, which are typically much less bitter to begin with.

Front View of Baked Eggplant with Tomato, Mint, and Almonds

More Eggplant Recipes to Try:

Baked Eggplant in a Silver Dish Topped with Tomato Sauce

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Baked Eggplant Recipe with Tomato (Paleo)

Prep Time15 minutes
Cook Time45 minutes
Yields: 6 servings
This paleo Baked Eggplant Recipe pairs mild roasted eggplant with a richly spiced tomato sauce, nutty toasted almonds, and fresh mint.

Email This Recipe

Get this recipe link emailed straight to your inbox!

Please enable JavaScript in your browser to complete this form.

Ingredients
 

Instructions
 

  • Preheat oven to 375F.
  • Place the eggplant in a colander in the sink and season generously with coarse kosher salt; let the eggplant sit like this for 30 minutes.
  • Add 4 tablespoons olive oil to a large skillet over medium-high heat. Once hot, add the onion and cook until starting to soften, about 5 minutes, stirring occasionally. Add the garlic and cook 1 minute more. Add the tomato, sea salt, smoked paprika, cumin, and black pepper, and cook until the tomatoes are softened, about 5 to 7 minutes. Add the tomato paste and water, and cook until the sauce is thickened, about 5 minutes. Turn off heat.
  • When the eggplant is done with its salt marinade, rinse each piece off and gently wring out the excess water.
  • Add the remaining 2 tablespoons olive oil to a large baking sheet. Toss the eggplant in the oil to coat and then arrange the pieces in a single layer cut side down. Bake the eggplant until tender and starting to turn golden, about 25 minutes, flipping once halfway through. To get a little more color on the eggplant, run it briefly under the broiler when it’s done baking (stay with it because it can burn quickly).
  • To serve, arrange the eggplant on a platter; spoon the sauce on top (re-heat the sauce if you want), and sprinkle on the toasted almonds and fresh mint. Serve warm or at room temperature.

Notes

  • If you don't have any fresh mint, use whatever fresh herb you have. I've tried basil and oregano, and both are delicious.
  • If keeping this dish paleo isn’t a concern, feel free to add a little crumbled goat cheese or crumbled feta on top right before serving.

Nutrition

Calories: 222kcal | Carbohydrates: 15g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Sodium: 265mg | Potassium: 555mg | Fiber: 6g | Sugar: 8g | Vitamin A: 369IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Side Dish
Cuisine: American
Keyword: Baked Eggplant, Baked Eggplant Recipe, Baked Eggplant Recipe with Tomato

Share it with me on Instagram and leave a comment to let me know your thoughts!

Baked Eggplant Recipe Pin

This post was first published on An Edible Mosaic on September 17, 2013. I updated it with more information on August 3, 2020.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




10 Comments

  1. I also start hoarding summer vegetables when the weather turns cooler – this looks delicious Faith!

  2. Evelyne@cheapethniceatz says:

    I am familiar with your eggplant recipe from the book so I know with this tomato compote the flavor must be taken to a higher level, looks wonderful.

  3. Ash-foodfashionparty says:

    Absolutely lovely looking dish. It’s healthy and would go so well as a dip or with rice/roti.

  4. Ah jeez, if I were smart, I’ve be hoarding summer veggies (and fruit!) too! I’m in denial that all my gorgeous produce is going to dwindle by the end of the month :( Your eggplant dish looks absolutely fabulous! So fresh and healthful!

  5. I get super sad when the summer fruits and veggies go away! Especially melon. This dish looks amazing. Love that its paleo too

  6. Katrina @ Warm Vanilla Sugar says:

    This sounds like such a fun meal. Yum!

  7. Scrumptious! This is one tasty eggplant dish.

    Cheers,

    Rosa

Similar Posts