A vibrant and healthy dish that layers tender, roasted eggplant with juicy tomatoes, all infused with fresh basil and avocado oil. This simple yet flavorful bake makes for a perfect side or light main, offering a delicious combination of savory and aromatic flavors.
Eggplant and Tomato Bake
Eggplant and Tomato Bake
4
10 minutes
35-45 minutes
Main Dish, Side Dish
A vibrant and healthy dish that layers tender, roasted eggplant with juicy tomatoes, all infused with fresh basil and avocado oil. This simple yet flavorful bake makes for a perfect side or light main, offering a delicious combination of savory and aromatic flavors.
Ingredients
- 2 medium eggplants, sliced
- 2 tomatoes, sliced
- 1/4 cup fresh basil, chopped
- 2 tbsp avocado oil
Pink Himalayan salt and pepper, to taste
Directions
Preheat the oven to 375°F
- In a baking dish, arrange the sliced eggplant and tomatoes in alternating layers, creating a beautiful visual pattern
Drizzle avocado oil evenly over the top, then season with pink Himalayan salt and pepper to taste
- Cover the dish with foil and bake for 30-35 minutes, or until the eggplant is soft and tender
- After 35 minutes, remove the foil and continue baking for an additional 5-10 minutes to slightly brown the top
- Once out of the oven, sprinkle with fresh chopped basil for a burst of flavor and color before serving
1 comment
oops I didn’t mean to rate. I have not made it yet, but am excited to!