I don’t mean to sound like a broken record but I just love simple food in the summer. Fresh veggies, warm weather, maybe a beer or two. Food is supposed to be fun. You could enjoy overly complicated dishes and I’m not going to say that there aren’t some on the horizon (hint hint) but for the most part, I want to make something that tastes wonderful and involves the smallest amount of effort. After all, we’re humans, and by nature we are pleasure seeking and lazy all at the same time. I think this dish (or side dish) accomplishes just that.
Bonus, if you never cook, this is a simple thing to make for yourself. It would go great with rice, over pasta, or fish. There is basically little to no work involved in this. It’s a set it and forget it recipe.
Roasted Eggplant and Tomatoes is a simple go-to recipe for a quick side or possibly even a main meal. It highlights the flavors of summer and tastes wonderful.
Ingredients
- 2 tomatoes
- 1 eggplant
- 3 cloves garlic
- 1 handful of baby spinach
- olive oil
- salt
- pepper
Instructions
- Heat oven to 425.
- Finely chop garlic and add to a bowl.
- Wash and dry veggies. Slice eggplant into rounds about 1/2" thick. Do the same with the tomatoes.
- Put eggplant and tomato slices in a bowl (or the casserole you'll cook in) and toss with a couple tablespoons of olive oil. Season with salt and pepper.
- Arrange slices in an overlapping fashion on a sheet pan or in a casserole.
- Roast until soft and beginning to brown, about 15-20 minutes.
- Remove from oven. Chop spinach and put on top of the roasted veggies.
Roasted Eggplant and Tomatoes
