Eggplant and cherry tomatoes in the oven

The baked aubergines and cherry tomatoes, are a vegan contrno with a Mediterranean flavor, the acidity of the tomato goes well with the pungent note of the aubergine, all complemented by the scent of fresh basil.

A very simple and quick recipe, cooking in the oven also makes it light, perfect to accompany more important and rich in seasonings.

You can serve hot or cold eggplants that are excellent.

AuthoradminDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins

 1 Eggplant
 350 g Cherry tomatoes
 q.s. Extra virgin olive oil
 q.s. Basil

Ingredients

 1 Eggplant
 350 g Cherry tomatoes
 q.s. Extra virgin olive oil
 q.s. Basil

Directions

Eggplant and cherry tomatoes in the oven

Preparation

For prepare the recipe for baked eggplants and cherry tomatoes, wash and cut the aubergine into round slices.

Cut the tomatoes into quarters and put them in a bowl with oil and basil.

Arrange the aubergine slices on a baking tray lined with parchment paper.

Place the cherry tomatoes on top of the slices and add basil, oil, salt and pepper.

Bake at 180 degrees for 25 minutes.

Note

Keep them in the fridge for a maximum of 2 days in a closed container

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