Roasted Baby Eggplant, Tomato, and Zucchini
Baby eggplants salted, then roasted hot with zucchini and cherry tomatoes until the edges blister and the tomatoes burst into a rough sauce. A splash of vinegar and torn basil at the end keeps it from tasting heavy.
- Prep20 min
- Cook35 min
- Total1 h 15 min
- Serves6
AI-generated illustration
Contains:alcohol
Ingredients
Method
- Score the cut faces of the baby eggplants in a crosshatch, sprinkle them with 1 teaspoon of the salt, and stand them cut side down on paper towels for 20 minutes to draw out the bitter liquid; blot dry.
- Toss the eggplant halves and zucchini with the olive oil, garlic, oregano, black pepper, and the remaining 1/2 teaspoon salt, coating the cut eggplant faces well since they absorb the most.
- Spread everything in a single uncrowded layer across two rimmed sheet pans, eggplant cut side down, and roast at 425 degrees F (220 degrees C) for 20 minutes.
- Scatter the cherry tomatoes over the pans, turn the zucchini, and roast another 12 to 15 minutes, until the eggplant is collapsed and creamy inside and the tomatoes have split and leaked.
- Sprinkle the hot vegetables with the red wine vinegar, scrape up the caramelized juices with a spatula, and fold in the torn basil just before serving warm or at room temperature.
Notes
- Crowding the pan steams the vegetables instead of browning them; two pans is not optional at this quantity.
