Yield: 4 portions
ROASTED CHERRY TOMATO AND EGGPLANT RECIPE
Roasted vegetables are always a great way to get your vegetables. Here, it's a kind of layered vegetables recipes, full of spices.
Ingredients
- 1 medium eggplant
- 2 shallots, diced
- 1 garlic clove, grated
- 1-2 tbsp coconut oil or olive oil , and extra for the tomatoes
- 1 tbsp Thyme (fresh or dried), and extra for decoration
- 1 tbsp tahini
- 2 tsp date syrup
- 4 tbsp organic feta or goat cheese, shredded, optional
- 2 handfuls cherry tomatoes
Instructions
- Preheat the oven to 200°C (fan).
- Clean cherry tomatoes, cut them in half, and set aside.
- Clean the eggplant. Trim the stem off and cut it into small cubes (do not peel). Steam for 10 min.
- In the meantime, grate 1 garlic clove and dice the shallots. Heat the oil in a pan over medium heat. Then saute onion and garlic with the fresh thyme for 5 minutes until brown or caramelized.
- In a large bowl, combine the steamed eggplant, sauteed onions, and garlic. Add the date syrup, tahini, and some salt and pepper to taste. Stir well.
- Spread the eggplant mixture evenly in 4 small (or 2 medium size) oven-safe casseroles. If desired sprinkle on top some shredded feta or goat cheese.
- Then place cherry tomatoes on top of it (face down), add a bit of olive or coconut oil, more thyme, and salt and pepper to taste.
- Place the 4 casseroles for 15 minutes in the oven or until the tomatoes are roasted (don't cover for a roasted effect). Enjoy.
Notes
*for a vegan option, don't add any cheese. We've already cooked this recipe 100% vegan many times, and it's insanely delicious too !
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