Baked Eggplant Appetizer with Tomatoes
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 4-6
  • 2 tablespoons olive oil
  • 1 1/2 punds eggplant (about 2 medium), sliced into 3/4-inch pieces lenthwise
  • Salt and pepper, to taste
  • 2 tablespoons capers, drained
  • 1/3 cup finely diced onions
  • 1/2 teaspoon minced garlic (or to taste)
  • 3 seeded, diced tomatoes (about 1 1/2 cups)
  • 3 tablespoons minced parsley (or mint leaves)
  • 2 teaspoons red wine vinegar or balsamic vinegar
  1. Preheat oven to 425 degrees Fahrenheit. Prepare a large baking sheet by generously coating with olive oil; set aside.
  2. Arrange eggplant slices in a single layer on prepared baking sheet and salt and pepper to taste. Place in oven on middle rack and roast for approximatey 15-20 minutes then flip over with a spatula (eggplant should be dark brown and slightly bubbly on the underside). Sprinkle with additional salt and pepper to taste. Continue baking for an additional 10-15 minutes or until the underside is dark brown and slightly bubbly.
  3. While the eggplant is baking, mix together capers, onion, garlic, tomato, parsley and vinegar.
  4. Remove eggplant from oven and arrange on a plate dividing tomato mixture over the top of each. If desired, sprinkle with more ground pepper to taste and additional parsley or mint. Serve while warm.
Nutrition Information
Serving size: 1 Calories: 126 Fat: 7.6g Saturated fat: 1.0g Unsaturated fat: 0.0g Trans fat: 0.0g Carbs: 15g Sugar: 8g Sodium: 137mg Fiber: 7.5g Protein: 2.8g Cholesterol: 0mg
Recipe by Bakerette at