Eggplants and tomatoes are a loved by Mediterranean’s and commonly used in many of their recipes. These fantastic fruits (yep, they are both fruits) can be baked, boiled and fried and taste delish which ever way you decide to prepare them! However, baking them is much healthier than frying them, as you will use much less oil! Without further ado, check out this simple recipe!
Health Benefits of Eggplants & Tomatoes
Eggplants have a great source of fiber, B1, B6, manganese, potassium and copper . They are good for your digestive system, aids metabolism and are good for your liver.
Tomatoes are jam packed with vitamin C, A and K as well as biotin, potassium, copper and manganese. They are fantastic antioxidant’s and known to help reduce inflammation in the body and with that known to aid reducing heart disease and some cancers! For best health effects they are eaten raw!
Ingredients for 2
- 1 large eggplant, roughly chopped into cubes
- 4 large ripe tomatoes, roughly chopped into pieces
- 2 large cloves of garlic [or more if you love the garlic taste as I do], roughly chopped
- Pink Himalayan Salt or mineral salt to taste ***They still contain most of their nutrients
- 2 Table spoons Olive oil
- 1 tea spoon dried Marjoram Leaves
- 1 tea spoon dried oregano
Ingredients for the Marinade
- Handful of large black olives (Sicilian or Kalamata)
- 1 handful of fresh basil or parsley, finely chopped
- 2-3 teaspoons of capers
- 3 table spoons of olive oil
- 2 tablespoons balsamic or white wine vinegar
- 1 large clove of garlic, roughly chopped
Prepare the Eggplant
Preheat the oven at 200C.
Place eggplant into a bowl. Add salt over the eggplant and add warm water. Leave for 10 minutes and drain the water afterwards.
***This procedure takes the bitterness out of the eggplant!
Take 2 small oven trays and spread some olive oil onto the tray so the veggies won’t stick on it.
***Healthy alternative: Use baking paper to minimize the amount of oil you use when baking!
Tray 1: Tomato’s
Place the tomatoes and a half of the chopped garlic onto the tray. Add 1 table spoon olive oil, salt and some oregano and mix it all well.
Tray 2: Eggplant
Place the eggplant and half of the garlic onto the tray. Season with 1 Table spoon olive oil and marjoram. Massage them into the eggplant.
Place both trays into the oven and bake for 15-20 min. After around 7min stir the veggies so the top won’t burn.
TIP: Watch the tomatoes! They burn faster than the eggplant. If necessary remove earlier from the oven.
Meanwhile prepare the marinade….
Grab a deep plate or bowl and add all the ingredients in it.
The Finish Line…
After the eggplant and tomatoes are done take both trays out and place the eggplant and the tomatoes into the marinade whilst still hot. Mix it all well and leave to cool down to room temperature so that the marinade is seeping into the eggplant and tomatoes.
***Leftover can be stored in the fridge for up to 1 week!
A fantastic dish to serve with other delicious Italian antipasti such as marinated artichokes, bruschetta and fresh bread! If you eat cheese some Italian cheeses like pecorino, mozzarella or fresh ricotta cheese go very well too.
Another reason why I love this dish is that leftovers are great pasta toppers!!! Take the antipasti out of the fridge a few ours before lunch/dinner so it is at room temperature. Cook pasta with tomato sauce &top up the pasta with the antipasti!