This rustic Mediterranean dish celebrates the natural flavors of peak summer vegetables with minimal preparation and maximum impact. The split eggplant technique allows the flesh to absorb the aromatic olive oil and herb seasonings while developing a beautifully caramelized exterior. Combined with sweet cherry tomatoes that burst with concentrated flavor during roasting, this dish embodies the essence of Italian home cooking where quality ingredients and simple techniques create extraordinary results.
Ingredients
- 1kg eggplants (2.2 lbs / about 2 large eggplants)
- 250g cherry tomatoes (0.55 lbs / about 1½ cups)
- Sea salt, to taste
- Dried oregano, to taste
- Extra virgin olive oil, to taste (approximately 4-5 tablespoons)
- Fresh basil leaves for garnish
Instructions
- Prepare the tomatoes: Wash the cherry tomatoes thoroughly and cut each one in half, exposing the seeds and juice that will caramelize beautifully during baking.
- Prep the eggplants: Wash and thoroughly dry the eggplants, then trim off both ends. This ensures even cooking and removes any bitter compounds that can concentrate in the stem area.
- Create the split technique: Slice the eggplants into rounds approximately 1cm (½ inch) thick. Cut each round in half, then make several shallow crosshatch cuts across the flesh without cutting completely through. This allows seasonings to penetrate and promotes even cooking.
- Arrange for baking: Place the prepared eggplant pieces on a large baking sheet lined with parchment paper, arranging them in a single layer with cut sides facing up.
- Season generously: Sprinkle the eggplant with sea salt to help draw out moisture and concentrate flavors, then drizzle generously with high-quality extra virgin olive oil, ensuring each piece is well-coated.
- Add tomatoes and herbs: Distribute the halved cherry tomatoes over and around the eggplant pieces. Sprinkle everything with dried oregano, using enough to provide aromatic coverage without overwhelming the vegetables.
- Roast to perfection: Bake in a preheated static oven at 200°C (392°F) for 25-30 minutes, until the eggplant is golden brown and completely tender when pierced with a fork, and the tomatoes are caramelized and slightly concentrated.
- Finish and serve: Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped basil leaves just before serving to preserve their bright flavor and vibrant color.
Time and Serving Information
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 45 minutes
Serves: 4-6 as a side dish, 3-4 as a light main course
Calories per serving: Approximately 120 calories
Nutrition highlights: High in fiber and antioxidants, rich in potassium and folate from eggplant, lycopene from tomatoes, heart-healthy monounsaturated fats from olive oil, anti-inflammatory compounds from herbs.
Why This Baked Split Eggplant is Perfect for You
This Mediterranean masterpiece showcases how simple preparation techniques can transform ordinary vegetables into an extraordinary dish that’s both nutritious and deeply satisfying. Eggplant provides substantial fiber, potassium, and powerful antioxidants including nasunin, which supports brain health and may help protect against cellular damage. The roasting process concentrates these beneficial compounds while creating the creamy, almost custard-like texture that makes eggplant so beloved in Mediterranean cuisine.