Roasted Eggplant with Tomatoes

By blum099

Here’s a recipe for roasted eggplant tossed with a simple dressing of citrus juice, tamari and sesame oil. A scattering of fresh tomatoes and basil finish the dish. Great on it’s own or served over quinoa or brown rice.

Ingredients

• 1 medium fresh eggplant (about 1 to 1 1/4 pounds), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper
• 1 cup cherry or grape tomatoes, halved
• 1 tablespoon fresh tangerine or orange juice
• 2 teaspoons tamari or soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon pure maple syrup
• 8 large fresh basil leaves, thinly sliced

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees. Arrange eggplant in single layer on shallow baking sheet. Drizzle with olive oil; stir to coat. Sprinkle with salt and pepper. Bake 40 to 50 minutes until eggplant is tender and browned, stirring occasionally. Place roasted eggplant and tomatoes in serving bowl.

For dressing, whisk together juice, tamari, sesame oil and maple syrup. Drizzle dressing over eggplant and tomatoes; scatter with basil. Serve warm or at room temperature.