This Baked Eggplant with Tomatoes healthier alternative quick snack can be even more tweaked with a mix of spices like cumin, paprika, and garlic powder, and dipped into creamy lemon dill dip or tahini sauce,
In this recipe instead of deep-frying the eggplant we bake it. The origin of this delicious vegan appetizer is from Greece.
How to Make Baked Eggplant with Tomatoes, Garlic and Paprika
Baked Eggplant with Tomatoes, Garlic And Paprika
- Cutting board
- Sharp knife
- Baking pan
For the salad
- 1¼ lbs eggplant
- 4 garlic cloves (minced)
- ¾ tsp ground cumin
- 1 cup canned diced tomatoes (drained)
- 3 tbsp extra-virgin olive oil
- 3 tbsp parsley (chopped)
- 1 tbsp cilantro leaves
- 2 tsp sweet smoked paprika
- 1 pinch cayenne pepper
- black pepper (freshly ground)
- 1 tbsp fresh lemon juice
- On a cutting board, slice the eggplant into long pieces.
- Preheat oven to 450 degrees.
- Spray a baking pan with cooking spray and add the eggplant slices in the baking pan and cover with the tomatoes.
- Sprinkle with salt, seasoning and drizzle with olive oil.
- Bake uncovered for about 10 minutes.
- Sprinkle on top with 1-2 tablespoon of water.
- Continue to bake for 10 more minutes.
Nutritional information should be considered an estimate only; please always consult with a nutritionist, a registered dietician or your physician for any specific health-related questions.
It is always better for your health to use clean ingredients if possible organic – with no pesticides, antibiotics and hormones.