Are you looking for some inspiration for your next meal? Look no further! Eggplant and tomato, a match made in heaven, are the perfect ingredients to create a variety of delicious dishes. From classic Caprese salads to hearty pasta bakes, these two simple ingredients can be combined in countless ways to suit any occasion.
Whether you’re planning a quick weeknight dinner or a special brunch with friends, we’ve got you covered. Our collection of 18 eggplant and tomato recipes is packed with flavor and creativity. From grilled and roasted to baked and fried, there’s something for everyone.
In this article, we’ll take you on a culinary journey through the world of eggplant and tomato, sharing our favorite recipes that are sure to become new family favorites. So go ahead, get cooking, and discover the endless possibilities of these two versatile ingredients!
Grilled Eggplant and Tomato Caprese Salad
This classic Italian-inspired salad gets a smoky twist with the addition of grilled eggplant, perfectly complementing the sweet flavors of fresh tomatoes and creamy mozzarella.
Ingredients:
– 2 large eggplants
– 3 large tomatoes, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced into thin rounds
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of eggplant slices with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, or until tender and slightly charred.
3. In a large bowl, arrange grilled eggplant slices on the bottom followed by tomato rounds, mozzarella cheese slices, and a sprinkle of chopped basil (if using).
4. Drizzle olive oil over the salad and season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Roasted Eggplant and Tomato Pasta
This summer-inspired pasta dish combines the rich flavors of roasted eggplant and tomatoes with al dente pasta, perfect for a quick weeknight dinner or a light lunch. The roasting process brings out the natural sweetness in both ingredients, creating a flavorful and nutritious meal.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 3 large tomatoes, cored and halved
– 8 oz pasta (such as pappardelle or linguine)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss eggplant slices with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a separate bowl, toss tomatoes with remaining 1 tbsp olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes or until caramelized.
4. Cook pasta according to package instructions. Drain and set aside.
5. Combine roasted eggplant and tomatoes with cooked pasta. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Eggplant and Tomato Ratatouille
Ratatouille, a classic Provençal dish from France, is a hearty vegetable stew that’s perfect for warm weather. This eggplant and tomato version is a flavorful twist on the original.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 3 large tomatoes, diced
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 onion, chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant slices with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes.
3. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add garlic, onion, and thyme; cook until onion is translucent.
4. Add roasted eggplant, tomatoes, salt, and pepper to the skillet. Cook for 20-25 minutes or until vegetables are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 50-55 minutes
Stuffed Eggplant with Tomato and Herbs
This Mediterranean-inspired recipe combines the sweetness of eggplant with the tanginess of tomatoes and fresh herbs, creating a flavorful and nutritious dish perfect for a weeknight dinner.
Ingredients:
– 2 medium eggplants
– 1 large tomato, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together the diced tomato, olive oil, garlic, parsley, basil, salt, and pepper.
4. Stuff each eggplant half with the tomato mixture, dividing it evenly among the two.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper and top with Parmesan cheese (if using).
6. Bake for 30-40 minutes or until the eggplant is tender and the filling is heated through.
Cooking Time: 30-40 minutes
Eggplant and Tomato Curry
A flavorful and aromatic curry that combines the richness of eggplant with the sweetness of tomatoes, perfect for a weeknight dinner.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 large tomatoes, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced eggplant and cook until tender, about 5-6 minutes per side.
5. Add the diced tomatoes, cumin, curry powder, salt, and pepper. Stir well to combine.
6. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Eggplant and Tomato Shakshuka
Savor the flavors of North Africa with this vibrant and savory eggplant and tomato shakshuka, a twist on the classic dish. This recipe combines roasted eggplant, juicy tomatoes, and creamy eggs in a flavorful Mediterranean-inspired sauce.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 eggs
– Fresh parsley or cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
3. Add eggplant slices; cook until tender and lightly browned, about 5-7 minutes per side.
4. Add diced tomatoes, paprika, salt, and pepper. Cook for an additional 2-3 minutes.
5. Create 4 wells in the skillet and crack an egg into each.
6. Transfer skillet to oven and bake for 10-12 minutes, or until eggs are cooked to desired doneness.
7. Garnish with fresh herbs and serve hot.
Cooking Time: 25-30 minutes
Eggplant and Tomato Bruschetta
Experience the flavors of Italy with this simple yet delicious bruschetta recipe, combining roasted eggplant, fresh tomatoes, garlic, basil, and mozzarella cheese on toasted bread.
Ingredients:
– 2 large eggplants
– 3-4 ripe tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– 1 baguette, sliced into 1/2-inch thick rounds
– 8 oz mozzarella cheese, shredded
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Slice eggplants into 1/4-inch thick rounds. Place on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Roast for 30 minutes or until tender.
2. In a large skillet, heat garlic over medium heat for 1 minute. Add diced tomatoes and cook for 5-7 minutes or until they release their juices and start to caramelize.
3. Brush baguette slices with olive oil and toast in oven for 5-7 minutes or until crispy.
4. Assemble bruschetta by spreading roasted eggplant on toasted bread, topping with tomato mixture, basil, and mozzarella cheese. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Eggplant and Tomato Lasagna
This vegetarian lasagna recipe combines the rich flavors of roasted eggplant, fresh tomatoes, and creamy ricotta cheese, all layered with pasta and melted mozzarella. Perfect for a cozy dinner or special occasion.
Ingredients:
– 2 medium eggplants
– 1 can (28 oz) crushed tomatoes
– 8 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast eggplants in the oven until tender, about 30 minutes.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. In a bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese. Season with salt and pepper.
5. Assemble lasagna by spreading tomato sauce on the bottom of a baking dish, followed by layers of noodles, eggplant slices, ricotta mixture, and shredded mozzarella cheese.
6. Top with additional mozzarella cheese and bake for 30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Eggplant and Tomato Stew
This flavorful stew is a perfect blend of eggplant, tomatoes, and herbs, making it a great option for a cozy dinner or lunch. With its rich flavors and textures, this dish is sure to satisfy your taste buds.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 large tomatoes, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the eggplant and cook until tender, about 10 minutes.
5. Add the tomatoes, oregano, salt, and pepper. Stir to combine.
6. Pour in the vegetable broth and bring to a simmer.
7. Reduce heat to low and let stew for 15-20 minutes or until the flavors have melded together.
Cooking Time: 30-40 minutes
Eggplant and Tomato Pizza
A delicious twist on traditional pizza, this recipe combines the flavors of eggplant, tomato, and mozzarella for a tasty and satisfying meal.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 8 oz. mozzarella cheese, shredded
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the eggplant slices and cook for 3-4 minutes on each side, or until tender and lightly browned.
3. Transfer the cooked eggplant to a baking sheet lined with parchment paper.
4. Top the eggplant with the diced tomatoes, garlic, salt, and pepper.
5. Sprinkle the mozzarella cheese over the top.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped basil leaves, if desired.
Cooking Time: 20-25 minutes
Eggplant and Tomato Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of roasted eggplant and tomatoes with the savory flavors of bell peppers.
Ingredients:
– 4 large bell peppers (any color)
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 2 medium tomatoes, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: feta cheese crumbles or fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the eggplant slices in a single layer on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes or until tender.
3. Meanwhile, heat a large skillet over medium-high heat. Add the chopped onion and cook until translucent. Add the diced tomatoes, garlic, and cooked rice. Cook for an additional 5-7 minutes or until the flavors meld together.
4. Stuff each bell pepper with the eggplant mixture, filling to the top. Top with feta cheese crumbles or fresh parsley if desired.
5. Place the stuffed peppers on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the bell peppers are tender.
Cooking Time: Approximately 45-50 minutes
Eggplant and Tomato Soup
This hearty soup is a perfect blend of flavors, with roasted eggplant and tomatoes adding depth and richness to the broth. Serve with crusty bread for a satisfying meal.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 3 large tomatoes, diced
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh basil leaves, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss eggplant slices with 1/4 cup olive oil, salt, and pepper on a baking sheet.
3. Roast for 30 minutes, or until tender and lightly browned.
4. In a large pot, sauté onion and garlic in remaining 1 tablespoon olive oil over medium heat.
5. Add roasted eggplant, diced tomatoes, and vegetable broth to the pot.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 50-55 minutes
Eggplant and Tomato Stir-Fry
A flavorful and healthy stir-fry that combines the richness of eggplant with the sweetness of tomatoes.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 large tomatoes, diced
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the eggplant and cook until tender, about 3-4 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon of oil. Add the onion and garlic and cook until the onion is translucent, about 2 minutes.
4. Add the diced tomatoes to the skillet and cook for an additional 2-3 minutes, or until they start to release their juices.
5. Add the cooked eggplant back into the skillet and stir in soy sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Eggplant and Tomato Gratin
This vegetarian gratin combines the rich flavors of roasted eggplant and tomatoes with the creaminess of goat cheese, perfect for a cozy dinner or brunch.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 3 large tomatoes, diced
– 1/4 cup goat cheese, crumbled
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant slices with 2 tablespoons of olive oil, salt, and pepper.
3. Spread the eggplant mixture on a baking sheet and roast for 20 minutes or until tender.
4. In a separate bowl, combine diced tomatoes, crumbled goat cheese, and remaining 1 tablespoon of olive oil.
5. Arrange roasted eggplant slices in a single layer in a 9×13-inch baking dish. Top with the tomato mixture.
6. Bake for an additional 20-25 minutes or until the top is golden brown.
7. Garnish with fresh basil leaves before serving.
Cooking Time: Approximately 40-45 minutes
Eggplant and Tomato Frittata
Eggplant and Tomato Frittata: A flavorful twist on a classic breakfast dish!
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 6 eggs
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the eggplant slices and cook until tender, about 3-4 minutes per side.
3. Remove the eggplant from the skillet and set aside.
4. Reduce heat to medium and add the chopped onion. Cook until translucent, about 2-3 minutes.
5. Add the minced garlic and cook for an additional minute.
6. Crack in the eggs and stir gently to combine with the onion mixture.
7. Arrange the cooked eggplant slices on top of the egg mixture.
8. Dollop the diced tomatoes over the eggplant.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set.
10. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Eggplant and Tomato Panzanella Salad
This Italian-inspired salad combines the sweetness of tomatoes with the earthiness of eggplant, all tied together with crispy bread and a tangy vinaigrette. Perfect for a light summer meal or as a side dish.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 4 large tomatoes, diced
– 1 baguette, cut into 1-inch cubes
– 1/4 cup extra-virgin olive oil
– 2 tablespoons red wine vinegar
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Meanwhile, toast the bread cubes in a toaster or under the broiler until crispy.
4. In a large bowl, combine roasted eggplant, diced tomatoes, toasted bread, and basil.
5. Drizzle with remaining olive oil and red wine vinegar. Season with salt and pepper to taste.
6. Top with Parmesan cheese if desired. Serve immediately.
Cooking Time: 30-35 minutes
Eggplant and Tomato Tart
A flavorful and visually appealing tart that combines the sweetness of roasted eggplant and tomatoes with a crispy pastry crust.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 2 large tomatoes, sliced into 1/4-inch thick rounds
– 1 sheet puff pastry, thawed
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a large skillet, heat olive oil over medium-high heat. Add eggplant and cook until golden brown, about 3-4 minutes per side. Repeat with tomatoes.
4. Arrange roasted eggplant and tomato slices on one half of the pastry, leaving a 1-inch border around edges.
5. Fold the other half of the pastry over the filling, pressing gently to seal.
6. Brush crust with a little water and sprinkle with salt.
7. Bake for 25-30 minutes or until crust is golden brown.
8. Garnish with fresh basil leaves and serve warm.
Cooking Time: 25-30 minutes
Eggplant and Tomato Kebabs
Satisfy your cravings with this easy-to-make recipe that combines the tender sweetness of eggplants and juicy tomatoes, all wrapped up in a flavorful Mediterranean-inspired package.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 large tomatoes, cut into 1-inch chunks
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, and lemon juice.
3. Add the eggplant slices and toss to coat; let marinate for at least 15 minutes.
4. Thread marinated eggplant and tomato chunks onto skewers, leaving a small space between each piece.
5. Season with salt and pepper to taste.
6. Grill kebabs for 8-10 minutes per side, or until eggplant is tender and lightly charred.
7. Garnish with chopped parsley, if desired.
Cooking Time: 16-20 minutes
Summary
Get ready to elevate your cooking game with these 18 mouthwatering eggplant and tomato recipes! From classic Caprese salads to hearty pasta dishes, flavorful curries, and savory stews, there’s something for every occasion. Whether you’re looking for a quick weeknight dinner or a show-stopping main course, our collection of recipes will inspire you to get creative in the kitchen. With a range of international flavors and easy-to-follow instructions, you’ll be enjoying these delicious eggplant and tomato combinations in no time!
