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Home » Recipes » Side Dishes » Baked Eggplant Recipe with Tomato (Paleo)

Baked Eggplant Recipe with Tomato (Paleo)

August 3, 2020 by Faith 10 Comments

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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:

  • 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)

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

Baked Eggplant Recipe with Tomato (Paleo)

This paleo Baked Eggplant Recipe pairs mild roasted eggplant with a richly spiced tomato sauce, nutty toasted almonds, and fresh mint.
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6 servings
Calories: 222kcal
Author: Faith Gorsky

Ingredients

  • 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
US Customary - Metric

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.

Helpful Tips

  • 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
Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

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!

Filed Under: Gluten Free, Paleo, Side Dishes, Vegan Tagged: Almonds, Baked Eggplant, Baked Eggplant Recipe, Baked Eggplant with Tomato, Eggplant, Mint, Paleo, Recipes, Side Dishes, Tomato, Vegetables

Comments

  1. Jeanette says

    September 23, 2013 at 7:01 am

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

    Reply
  2. [email protected] says

    September 18, 2013 at 1:43 pm

    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.

    Reply
  3. Ash-foodfashionparty says

    September 18, 2013 at 12:01 pm

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

    Reply
  4. Laura (Tutti Dolci) says

    September 17, 2013 at 6:03 pm

    I love eggplant, this looks like such a tasty dish!

    Reply
  5. Nancy [email protected] says

    September 17, 2013 at 12:55 pm

    I am such a fan of eggplant especially when it gets roasted!!

    Reply
  6. Alyssa (Everyday Maven) says

    September 17, 2013 at 11:29 am

    This sounds awesome Faith! We have been buying / eating a lot of eggplant the last couple of weeks!

    Reply
  7. Julia says

    September 17, 2013 at 11:28 am

    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!

    Reply
  8. Erica says

    September 17, 2013 at 7:06 am

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

    Reply
  9. Katrina @ Warm Vanilla Sugar says

    September 17, 2013 at 6:21 am

    This sounds like such a fun meal. Yum!

    Reply
  10. Rosa says

    September 17, 2013 at 4:36 am

    Scrumptious! This is one tasty eggplant dish.

    Cheers,

    Rosa

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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