Photo of Roasted Eggplant and Tomato by WW

Roasted Eggplant and Tomato

PersonalPoints™ per serving
Total Time
1 hr 8 min
8 min
1 hr
Enjoy this summer recipe as a side dish, dip, pasta topping or as a sauce for your favourite lasagna.


Cooking spray

1 spray(s)


1 medium, not peeled

Uncooked onion(s)

½ large, peeled

Fresh tomato(es)

2 cup(s), roughly chopped

Fresh basil

¼ cup(s), fresh, thinly sliced (or more to taste)

Table salt

1 tsp(s)

Crushed red pepper flakes

¼ tsp(s)

Olive oil

2 tsp(s)


  1. Preheat oven to 375˚F. Coat a shallow nonstick roasting pan or baking sheet with cooking spray.
  2. Pierce eggplant many times with a sharp knife; place on roasting pan with onion. Coat vegetables with cooking spray; roast for 30 minutes. Flip vegetables; roast for 30 minutes more.
  3. Meanwhile, in a medium bowl, combine tomatoes, basil, salt and pepper; set aside at room temperature until vegetables are finished cooking.
  4. When roasted eggplant is cool enough to handle but is still hot, slice it open and scoop out small chunks (so you do not get any skin). Add eggplant to tomato mixture; toss well.
  5. Next, discard outer layer of roasted onion and chop into bite-size pieces; toss with tomato mixture. Serve warm or cold. Yields about 1/2 cup per serving.