Print Options:

Tomato and Eggplant with Zucchini Noodles

 1 large or 2 small eggplants
 Olive oil
 salt and pepper
 2 cups (1 pint) cherry tomatoes
 1 large zucchini
 1/2 tsp salt
 6-10 leaves fresh basil, minced
 Balsamic vinegar (optional)

Turn your oven to 375.


Optional to peel eggplant first, which can become tough during cooking. Slice your eggplant into 1/2" thick rounds. Set the rounds on a baking sheet.
Using a brush, paint some olive oil on both sides of the eggplant and sprinkle with a little salt and pepper. Bake for 25 minutes, flip, and bake for an additional 10. Once cool enough to handle, cut into quarters and set aside.


While the eggplant roasts, put some oil in a deep skillet or pot. When it's nice and hot, add the cherry tomatoes- they will hiss and blister. Cook for about 5 minutes, then turn the heat to medium-high and cover. Cook for about 20 minutes. Add in the 1/2 tsp salt.


While the other vegetables are cooking, use a Spiralizer to make your zucchini noodles. Add the noodles to the cherry tomatoes and allow to soften (about 5 minutes), and stir in the eggplant.


Serve warm with some minced fresh basil, maybe a splash of good quality balsamic vinegar, and if you're not vegan a few shavings of a hard salty cheese like parmesan, asiago or Flat Rock on top.