Enjoy a delicious combination of oven-roasted eggplants, sweet cherry tomatoes, herbs, and creamy ricotta.
Summer means eggplant and tomato season to me. I love eggplants so much that I could eat them every week. This easy, healthy recipe is one you can enjoy all summer long! Tender roasted eggplants are combined with juicy, sweet cherry tomatoes, onions, garlic, and oregano, then finished with fresh basil and creamy whipped ricotta. The whipped ricotta adds a light, rich finish that brings all the flavors together.
Ingredients You’ll Need
- Globe eggplants – Use 2 medium eggplants or 3 small ones.
- Cherry tomatoes – Roasting brings out their natural sweetness.
- Red onion – Adds sweetness and depth of flavor.
- Olive oil – For this recipe, I used ¼ cup to roast the eggplants, plus a little more for the tomatoes and onions. This keeps the dish relatively light while still allowing the vegetables to caramelize. Feel free to use a bit more if you prefer.
- Tomato paste – Helps create a rich, flavorful base.
- Garlic cloves
- Oregano – Adds a classic Mediterranean flavor.
- Semi-dry white wine – Less acidic than dry white wine and adds a subtle sweetness.
- Red pepper flakes – Optional, but great for a little heat.
- Whipped ricotta cheese – Light, creamy, and airy. Regular ricotta also works if you don’t have whipped ricotta.
- Fresh basil
How to Make Roasted Eggplants with Tomatoes and Ricotta
Roast the Vegetables
Begin by roasting the eggplants and cherry tomatoes. If you want to save time, you can roast the eggplants ahead of time. Since I cook with eggplants often, I like to keep roasted eggplants in my freezer. They freeze for up to 6–8 months and make recipes like this come together much faster.
Cut the eggplants into ⅝-inch slices, then cut each slice into eight wedges. Arrange the eggplants in a single layer on a parchment-lined baking sheet and drizzle with olive oil. Bake in a 400°F oven for 30–35 minutes, tossing halfway through. Repeat with the remaining eggplants.
Arrange the cherry tomatoes on a separate parchment-lined baking sheet, drizzle with olive oil, and bake for 20–25 minutes.
Prepare the Tomato Base
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened. Stir in the garlic, tomato paste, dried oregano, and sugar until well combined. The sugar helps balance the acidity of the tomatoes.
Pour in the white wine and simmer for 1–2 minutes. Add the roasted cherry tomatoes and red pepper flakes, then simmer for another 1–2 minutes.
Bring Everything Together
Gently fold in the roasted eggplants and season with salt to taste.
Transfer everything to a serving platter, then top with dollops of whipped ricotta and garnish with fresh basil.
Serving Suggestions
Serve this dish on your favorite summer tableware pieces. I used my vintage pieces made in Italy from Sur La Table, which is one of my favorite pieces during this time of year.
This dish is delicious warm, but I actually think the flavors are even better after they’ve had a chance to mingle. It’s wonderful served at room temperature, making it perfect for summer entertaining.
You can serve this dish as an appetizer with crusty toasted bread, just as I did over the Fourth of July weekend. It also makes a delicious side dish for grilled chicken, fish, or your favorite Mediterranean-inspired meal. For something more substantial, toss it with your favorite pasta or serve it over rice or couscous for an easy, satisfying meal.
More Delicious Recipes with Eggplants and Tomatoes
- Roasted Eggplant and Cherry Tomato Stacks
- Creamy Mediterranean Pasta Salad
- Eggplant and Tomato Puff Pastry Tart
Roasted Eggplants with Tomatoes and Ricotta
Ingredients
- 2 medium globe eggplants, stems removed
- 1½ pints cherry tomatoes
- 1 medium red onion, chopped
- ⅓ cup + 1 teaspoon olive oil divided
- 3 garlic cloves, minced
- 2 tsp dried oregano
- 2 tbsp tomato paste
- 2 tsp sugar
- ½ tsp red pepper flakes
- ½ cup semi-dry white wine
- salt to taste
- whipped ricotta, for serving
- fresh basil leaves, for garnish
Instructions
- Preheat oven to 400° and line 2 baking sheets with parchment paper.
- Cut eggplants into ⅝-inch slices, then cut into eight wedges. Arrange eggplants in a single layer on a prepared baking sheet and drizzle 2 tablespoons olive oil. Bake for 30-35 minutes. After 20 minutes, toss the eggplants and continue baking for another 10-15 minutes. Repeat with the remaining eggplants using another 2 tablespoons olive oil.
- Arrange cherry tomatoes on the second prepared baking sheet, drizzle with 2 teaspoons olive oil and bake for 20-25 minutes.
- Heat 2 teaspoons olive oil in a large cast iron skillet over medium heat. Once the oil is hot, add the onions and sauté until softened.
- Add the garlic, tomato paste, oregano, and sugar; stir until well combined. Pour in the wine and simmer for 1–2 minutes. Stir in the roasted tomatoes and red pepper flakes, then simmer for another 1–2 minutes.
- Fold in the roasted eggplants and season with salt to taste. Transfer to a serving platter. Top with dollops of whipped ricotta and garnish with fresh basil.