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Baked Eggplant Recipe with Tomato
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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.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 servings
Calories 222kcal

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