Gluten Free: Roasted Eggplant And Tomato – a delicious recipe with eggplant, tomatoes, garlic, balsamic vinegar, olive oil, honey. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Take your bulb of garlic and chop the tops off so that they are slightly open. Drizzle with olive oil and salt and bake in the oven at 400u00b0F for 15-20 minutes until golden brown and soft to the touch. You can do this ahead of time.
2
Preheat your oven on bake at 350u00b0F, oil the bottom of your baking dish.
3
Separate the garlic and mash it up into a paste.
4
Slice your eggplant into steaks and your tomatoes into thin slices.
5
Spread the roasted garlic onto the eggplant covering each piece, top with basil leaves if desired. Over lay with tomato slices and drizzle with balsamic vinegar, honey or maple syrup, and olive oil. Top with salt and pepper.
6
Top with parmesan, asiago, or fontina if desired.
7
Place in the oven for 15-20 minutes until brown and soft.
8
Enjoy!
9
For the Vegan option use Maple Syrup.
344
kcal
Calories
25
g
Fat
28
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 eggplant, 1 -2 tomatoes, 1 -2 head roasted garlic, 1 -2 tablespoon balsamic vinegar, and more.
Yes, Gluten Free: Roasted Eggplant And Tomato falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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