This paleo Baked Eggplant Recipe pairs mild roasted eggplant with a richly spiced tomato sauce, nutty toasted almonds, and fresh mint.
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
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.
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.
More Eggplant Recipes to Try:
- Borani Banjan recipe (Afghan Eggplant with Garlic Yogurt Sauce)
- Lebanese Baba Ganoush
- Fried Eggplant with Garlic and Parsley Dressing
- Caponata (Sicilian Eggplant Relish)
- Thai Eggplant Tempura with Spicy Garlic-Soy Dipping Sauce
- Classic French Provencal Ratatouille
- Low Carb Moussaka (Greek Beef Eggplant Casserole)
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)
- 2 pounds baby eggplant ends trimmed and halved
- Coarse kosher salt
- 6 tablespoons extra-virgin olive oil divided
- 1 large red onion chopped
- 4 large cloves garlic thinly sliced
- 1 large tomato diced
- 1/2 teaspoon sea salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/8 teaspoon black pepper
- 3 tablespoons tomato paste
- 1/2 cup water
- 4 tablespoons blanched almonds toasted
- 1 small handful fresh mint leaves
- 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.
- 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.
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!
I also start hoarding summer vegetables when the weather turns cooler – this looks delicious Faith!
[email protected] 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.
Absolutely lovely looking dish. It’s healthy and would go so well as a dip or with rice/roti.
Laura (Tutti Dolci) says
I love eggplant, this looks like such a tasty dish!
Nancy [email protected] says
I am such a fan of eggplant especially when it gets roasted!!
Alyssa (Everyday Maven) says
This sounds awesome Faith! We have been buying / eating a lot of eggplant the last couple of weeks!
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!
I get super sad when the summer fruits and veggies go away! Especially melon. This dish looks amazing. Love that its paleo too
Katrina @ Warm Vanilla Sugar says
This sounds like such a fun meal. Yum!
Scrumptious! This is one tasty eggplant dish.