18 Delicious Eggplant and Tomato Recipes for Every Occasion

Are you ready to fall in love with eggplant and tomato all over again? Whether you’re whipping up a quick weeknight dinner, celebrating seasonal produce, or craving some hearty comfort food, we’ve got you covered. Dive into our roundup of 18 Delicious Eggplant and Tomato Recipes that promise to delight your taste buds and inspire your next meal. Let’s get cooking!

Eggplant and Tomato Grilled Cheese Sandwich

Transform your grilled cheese game with this savory twist featuring roasted eggplant and juicy tomatoes, all hugged by crispy, buttery bread.

Ingredients

• 1 small eggplant, sliced into 1/2-inch rounds
• 1 large tomato, sliced
• 4 slices of sourdough bread
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 2 tablespoons butter, softened

Instructions

1. Preheat your oven to 400°F. Arrange the eggplant slices on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Roast for 20 minutes until tender and slightly golden.
2. Heat a skillet over medium heat. Butter one side of each bread slice with the softened butter.
3. Place two bread slices, buttered side down, in the skillet. Layer each with half of the mozzarella cheese, roasted eggplant, tomato slices, and the remaining mozzarella. Sprinkle with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Top with the remaining bread slices, buttered side up.
4. Cook for 3-4 minutes on each side until the bread is golden brown and the cheese is melted.

The roasted eggplant adds a meaty texture and depth of flavor that makes this grilled cheese feel indulgent yet balanced.

Tip: For an extra flavor boost, spread a thin layer of pesto on the bread before assembling the sandwich.

Roasted Eggplant and Tomato Pasta

This Roasted Eggplant and Tomato Pasta is a hearty, flavorful dish that brings a touch of Mediterranean warmth to your table. Perfect for those evenings when you crave something comforting yet effortlessly elegant.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 2 cups cherry tomatoes, halved
• 3 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 8 oz pasta of your choice
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Toss the eggplant and cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until the vegetables are tender and slightly caramelized.
2. While the vegetables roast, cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the roasted vegetables and pasta to the skillet, tossing to combine. If the pasta seems dry, add the reserved pasta water a little at a time until desired consistency is reached.
5. Stir in the fresh basil and Parmesan cheese before serving.

The magic of this dish lies in the roasted eggplant, which becomes wonderfully creamy and contrasts beautifully with the bright acidity of the tomatoes. It’s a simple yet sophisticated flavor profile that feels special any night of the week.

Tip: For an extra layer of flavor, try adding a splash of balsamic vinegar to the vegetables before roasting.

Eggplant Tomato Curry

This Eggplant Tomato Curry is a heartwarming dish that brings together the smoky depth of eggplant with the tangy sweetness of tomatoes, all simmered in a fragrant blend of spices.

Ingredients

• 2 medium eggplants, cubed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
2. Add the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 5 minutes.
3. Stir in the turmeric, coriander, chili powder, salt, and sugar. Cook for another minute until fragrant.
4. Add the eggplant and diced tomatoes to the pan. Stir well to coat the eggplant with the spice mixture.
5. Cover and simmer on low heat for 20 minutes, stirring occasionally, until the eggplant is tender.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in how the eggplant absorbs all the vibrant spices, creating a melt-in-your-mouth texture that’s utterly comforting.

Tip: For an extra smoky flavor, roast the eggplant cubes at 400°F for 20 minutes before adding them to the curry.

Stuffed Eggplant with Tomato Sauce

Stuffed eggplant with tomato sauce is a hearty, flavorful dish that brings a touch of Mediterranean flair to your dinner table, perfect for those who love a good veggie-packed meal.

Ingredients

• 2 medium eggplants, halved lengthwise
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup tomato sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Scoop out the eggplant flesh, leaving a 1/2-inch thick shell. Chop the scooped-out flesh.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes. Stir in chopped eggplant, cooking for another 5 minutes.
3. Remove from heat. Mix in breadcrumbs, Parmesan, egg, oregano, salt, and pepper. Stuff the eggplant shells with this mixture.
4. Place stuffed eggplants in a baking dish. Pour tomato sauce around them and sprinkle mozzarella on top. Drizzle with remaining 1 tbsp olive oil.
5. Bake for 30 minutes, until the cheese is bubbly and golden. Let cool for 5 minutes before serving.

The combination of crispy breadcrumbs, melted cheese, and tender eggplant creates a delightful contrast in textures that’s sure to impress.

Tip: For an extra crunch, toast the breadcrumbs in a dry pan before adding them to the stuffing mixture.

Eggplant and Tomato Stir Fry

This Eggplant and Tomato Stir Fry is a vibrant, quick-to-make dish that brings a delightful mix of textures and flavors to your table, perfect for those busy weeknights.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 2 medium tomatoes, diced
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
2. Add eggplant cubes to the skillet. Stir fry for 5 minutes until they start to soften.
3. Mix in diced tomatoes, salt, black pepper, soy sauce, and sugar. Continue to cook for another 5 minutes, stirring occasionally, until the tomatoes break down slightly and the eggplant is tender.
4. Remove from heat and stir in fresh basil leaves. Serve warm.

The magic of this dish lies in the caramelized edges of the eggplant paired with the juicy tomatoes, creating a harmony of flavors that’s both simple and sophisticated.

Tip: For an extra kick, sprinkle some red pepper flakes while stir frying the garlic.

Tomato and Eggplant Parmesan

This Tomato and Eggplant Parmesan is a cozy, layered dish that brings together the heartiness of eggplant with the rich flavors of tomato sauce and melted cheese.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil

Instructions

1. Preheat your oven to 375°F. Brush both sides of the eggplant slices with olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Arrange on a baking sheet and bake for 20 minutes, flipping halfway, until tender.
2. In a baking dish, spread a thin layer of marinara sauce. Add a layer of baked eggplant slices, then sprinkle with 1/4 cup mozzarella, 2 tbsp Parmesan, and 1/4 tsp dried basil. Repeat layers, finishing with a top layer of sauce and cheeses.
3. Sprinkle breadcrumbs over the top and bake at 375°F for 25 minutes, until the cheese is bubbly and the breadcrumbs are golden.

The magic of this dish lies in the layers—each bite offers a perfect balance of creamy cheese, tender eggplant, and tangy tomato sauce.

Tip: For extra crispiness, broil the top for the last 2 minutes of baking.

Eggplant Tomato Soup

Warm up with this comforting Eggplant Tomato Soup, a hearty blend that brings together the rich flavors of roasted eggplant and ripe tomatoes.

Ingredients

• 2 medium eggplants, diced
• 4 cups diced tomatoes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 4 cups vegetable broth
• 1/2 cup heavy cream (optional)

Instructions

1. Preheat your oven to 400°F. Toss the diced eggplant with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until golden.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft, about 5 minutes.
3. Add the diced tomatoes, remaining 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried basil to the pot. Cook for another 5 minutes, stirring occasionally.
4. Stir in the roasted eggplant and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Use an immersion blender to puree the soup until smooth. For a creamier texture, stir in the heavy cream.

The roasted eggplant adds a smoky depth to this soup, making it a standout dish that’s as flavorful as it is comforting.

Tip: For an extra layer of flavor, garnish with fresh basil or a sprinkle of Parmesan cheese before serving.

Grilled Eggplant and Tomato Salad

This Grilled Eggplant and Tomato Salad is a vibrant, smoky-sweet dish that brings the best of summer produce to your table with minimal fuss.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 cups cherry tomatoes, halved
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Brush both sides of the eggplant slices with 2 tbsp of the olive oil and sprinkle with 1/2 tsp of the salt.
2. Grill the eggplant for 4-5 minutes per side, until tender and grill marks appear. Let cool slightly, then cut into bite-sized pieces.
3. In a large bowl, combine the grilled eggplant, cherry tomatoes, remaining 2 tbsp olive oil, balsamic vinegar, remaining 1/2 tsp salt, and black pepper. Gently toss to combine.
4. Just before serving, sprinkle the salad with fresh basil.

The magic of this salad lies in the contrast between the smoky grilled eggplant and the bright, juicy tomatoes, with the basil adding a fresh finish.

Tip: For an extra layer of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Eggplant and Tomato Casserole

This Eggplant and Tomato Casserole is a hearty, comforting dish that layers the rich flavors of eggplant and tomatoes with a cheesy topping for a satisfying meal.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 cups tomato sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Arrange the eggplant slices in a single layer in the dish. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Bake the eggplant for 15 minutes until it starts to soften.
4. Remove the dish from the oven and spread the tomato sauce evenly over the eggplant. Sprinkle with dried basil and oregano.
5. Top with mozzarella and Parmesan cheeses, then drizzle with the remaining 1 tbsp olive oil.
6. Bake for another 20 minutes, or until the cheese is bubbly and golden.

The magic of this casserole lies in the way the eggplant absorbs the tomato sauce and spices, creating layers of flavor in every bite.

Tip: For an extra crispy cheese topping, broil the casserole for the last 2-3 minutes of baking.

Tomato Braised Eggplant

This Tomato Braised Eggplant is a cozy, flavorful dish that brings the comfort of home cooking to your table with minimal effort.

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar
• 1/4 cup fresh basil, chopped

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the eggplant cubes and cook until they start to soften, about 5 minutes.
2. Add the diced onion and minced garlic to the skillet. Cook for another 3 minutes, until the onion is translucent.
3. Pour in the can of diced tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar. Stir to combine.
4. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the eggplant is tender and the flavors have melded.
5. Remove from heat and stir in the 1/4 cup chopped fresh basil.

The magic of this dish lies in the way the eggplant absorbs the rich tomato sauce, becoming melt-in-your-mouth tender while still holding its shape. Perfect for a weeknight dinner that feels anything but ordinary.

Tip: For an extra layer of flavor, sprinkle with grated Parmesan cheese before serving.

Eggplant and Tomato Pizza

Who says pizza needs meat to be satisfying? This Eggplant and Tomato Pizza is a veggie-packed delight that’s as flavorful as it is colorful.

Ingredients

• 1 pre-made pizza dough (about 16 oz)
• 1 small eggplant, sliced into 1/4-inch rounds
• 1 cup cherry tomatoes, halved
• 1/2 cup tomato sauce
• 1 1/2 cups shredded mozzarella cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp dried oregano

Instructions

1. Preheat your oven to 425°F. Lightly grease a baking sheet with 1 tbsp of olive oil.
2. Place the eggplant slices on the prepared baking sheet. Drizzle with the remaining 1 tbsp of olive oil and sprinkle with 1/4 tsp of salt and 1/8 tsp of black pepper. Bake for 10 minutes, then flip the slices and bake for another 5 minutes until slightly golden.
3. Roll out the pizza dough on a floured surface to fit your baking sheet. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
4. Layer the baked eggplant slices and cherry tomatoes over the sauce. Sprinkle with mozzarella cheese, then season with the remaining 1/4 tsp of salt, 1/8 tsp of black pepper, 1/4 tsp of garlic powder, and 1/4 tsp of dried oregano.
5. Bake the pizza for 15-18 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

The caramelized eggplant adds a meaty texture without the meat, making this pizza a hearty option for vegetarians and meat-lovers alike.

Tip: For an extra flavor boost, drizzle the baked pizza with a little balsamic glaze before serving.

Eggplant Tomato Stew

Warm up your kitchen with this hearty Eggplant Tomato Stew, a comforting dish that brings together the rich flavors of eggplant and tomatoes in a savory, spiced broth.

Ingredients

• 2 medium eggplants, cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 cup fresh basil, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
2. Add eggplant cubes to the pot, stirring occasionally, until they begin to soften, about 10 minutes.
3. Pour in crushed tomatoes, then stir in salt, black pepper, paprika, and cumin. Bring to a simmer.
4. Reduce heat to low, cover, and let the stew cook for 20 minutes, stirring occasionally, until the eggplant is tender.
5. Remove from heat and stir in fresh basil before serving.

The magic of this stew lies in the way the eggplant absorbs the spices and tomato richness, creating layers of flavor in every bite.

Tip: For an extra depth of flavor, let the stew sit for 10 minutes off the heat before serving.

Eggplant and Tomato Ratatouille

This Eggplant and Tomato Ratatouille is a vibrant, vegetable-packed dish that brings a taste of the Mediterranean right to your kitchen. It’s perfect for a cozy dinner or as a standout side at your next gathering.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 medium tomatoes, chopped
• 1 yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with a bit of the olive oil.
2. In a large bowl, toss the eggplant, tomatoes, onion, and garlic with the remaining olive oil, salt, black pepper, basil, and oregano until everything is evenly coated.
3. Spread the vegetable mixture in the prepared baking dish in an even layer.
4. Bake for 35-40 minutes, stirring once halfway through, until the vegetables are tender and the tomatoes have broken down into a saucy consistency.

The magic of this ratatouille lies in how the vegetables meld together in the oven, creating a dish that’s both hearty and light, with each bite bursting with flavor.

Tip: For an extra touch of freshness, sprinkle with chopped fresh basil before serving.

Tomato and Eggplant Lasagna

This Tomato and Eggplant Lasagna layers rich, roasted eggplant with a hearty tomato sauce for a comforting twist on the classic.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups marinara sauce
• 15 oz ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 9 lasagna noodles, cooked al dente
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 400°F. Arrange eggplant slices on a baking sheet, brush with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast for 20 minutes until tender.
2. In a bowl, mix ricotta, egg, Parmesan, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Spread 1 cup marinara sauce in a 9×13 inch baking dish. Layer 3 lasagna noodles, half the ricotta mixture, half the eggplant, and 1/2 cup mozzarella. Repeat layers, ending with noodles, remaining sauce, and mozzarella.
4. Cover with foil and bake at 375°F for 25 minutes. Uncover and bake for 10 more minutes until bubbly. Let stand for 10 minutes before serving, garnished with basil.

The roasted eggplant adds a smoky depth that pairs beautifully with the creamy ricotta and tangy tomato sauce, making this lasagna a standout dish.

Tip: For extra flavor, sprinkle a little extra Parmesan on top before the final bake.

Eggplant and Tomato Quiche

This Eggplant and Tomato Quiche is a savory delight that combines the earthy flavors of eggplant with the bright acidity of tomatoes, all nestled in a flaky crust.

Ingredients

• 1 pre-made pie crust (9-inch)
• 1 medium eggplant, diced into 1/2-inch pieces
• 2 medium tomatoes, sliced
• 1 cup shredded mozzarella cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. Press the pie crust into a 9-inch pie dish and prick the bottom with a fork. Bake for 10 minutes, then set aside.
2. Heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook until soft, about 8 minutes. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
3. Arrange the cooked eggplant and tomato slices evenly over the pre-baked pie crust. Sprinkle the shredded mozzarella cheese on top.
4. In a medium bowl, whisk together the eggs, heavy cream, remaining 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Pour this mixture over the eggplant, tomatoes, and cheese in the pie crust.
5. Bake at 375°F for 35-40 minutes, or until the quiche is set and the top is lightly golden. Let it cool for 5 minutes before slicing.

The contrast between the creamy custard and the tender vegetables makes this quiche a standout dish that’s perfect for brunch or a light dinner.

Tip: For an extra flavor boost, sprinkle some fresh basil over the quiche before serving.

Eggplant Tomato Moussaka

Dive into the layers of flavor with this Eggplant Tomato Moussaka, a comforting dish that brings a Mediterranean twist to your dinner table.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 1 lb ground lamb
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup grated Parmesan cheese
• 2 cups béchamel sauce

Instructions

1. Preheat oven to 375°F. Brush eggplant slices with olive oil and arrange on a baking sheet. Bake for 20 minutes until tender.
2. In a skillet, brown the ground lamb over medium heat. Add onion and garlic, cooking until soft. Stir in diced tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 10 minutes.
3. Layer half the eggplant in a baking dish. Top with the lamb mixture, then the remaining eggplant. Pour béchamel sauce over the top and sprinkle with Parmesan cheese.
4. Bake at 375°F for 30 minutes until bubbly and golden. Let stand for 10 minutes before serving.

The cinnamon in the lamb mixture adds a warm, unexpected note that makes this moussaka unforgettable.

Tip: For a lighter version, you can grill the eggplant slices instead of baking them.

Tomato and Eggplant Bruschetta

Transform your appetizer game with this Tomato and Eggplant Bruschetta, a rustic yet elegant twist on the classic that’s bursting with Mediterranean flavors.

Ingredients

• 1 small eggplant, diced into 1/2-inch cubes
• 2 cups cherry tomatoes, halved
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 loaf crusty bread, sliced into 1/2-inch thick pieces
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Preheat your oven to 400°F. Toss the eggplant with 2 tbsp of olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. In a bowl, combine the cherry tomatoes, remaining olive oil, balsamic vinegar, remaining salt, and black pepper. Let sit for 10 minutes to marinate.
3. Toast the bread slices in the oven or on a grill until golden and crisp, about 5 minutes. Rub each slice with minced garlic while still warm.
4. Top each bread slice with roasted eggplant and marinated tomatoes. Garnish with fresh basil.

The smoky eggplant and juicy tomatoes create a delightful contrast, while the garlic-infused bread adds a punch of flavor that’s hard to resist.

Tip: For an extra layer of flavor, drizzle with a touch of honey before serving to balance the acidity of the tomatoes and balsamic.

Eggplant and Tomato Shakshuka

Warm up your mornings with this vibrant Eggplant and Tomato Shakshuka, a hearty dish that brings a twist to the classic with its rich, smoky flavors.

Ingredients

• 2 tbsp olive oil
• 1 medium eggplant, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add eggplant and onion, cooking until softened, about 5 minutes.
2. Stir in garlic, diced tomatoes, cumin, smoked paprika, salt, and black pepper. Simmer for 10 minutes, allowing the flavors to meld.
3. Make four small wells in the mixture and crack an egg into each. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.
4. Garnish with fresh parsley before serving.

The smoky depth of the paprika and cumin transforms the eggplant into a lush base for the perfectly poached eggs, making every bite a delightful contrast of textures.

Tip: Serve with crusty bread to soak up the flavorful sauce.

Conclusion

We hope this roundup of 18 delicious eggplant and tomato recipes inspires your next meal! Whether you’re cooking for a special occasion or just a weeknight dinner, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!