Baked Eggplant Recipe

Baked Eggplant and Cherry Tomato with Herb


  • 1/3 cup (85 g) tomato puree

  • 3 tablespoons (45 ml) olive oil

  • 2 (3 g) cloves garlic, minced

  • 1/4 cup (15 g) fresh flat-leaf parsley, chopped

  • 2 tablespoons (7 g) fresh oregano, chopped

  • 3 (200 g) eggplant, sliced into ½-inch wedges

  • 2 cups (300 g) cherry tomatoes, cut into quarters

  • salt and freshly ground black pepper
  • Servings: 4 People
  • Category: Vegetable
  • Rating:
  • Nutrition Facts

  • Energy:198 calories
  • Fat:8.7 g
  • Carbohydrates:28.5 g
  • Protein:5.1 g
  • Sodium:223 mg


  • 1. In a medium mixing bowl, whisk the tomato puree, olive oil, garlic, parsley, and oregaNo Add the eggplant and toss to coat.
  • 2. Transfer into a baking dish that can fit into your Air Fryer. Top with cherry tomatoes. Season with salt and pepper to taste. Preheat Air Fryer to 400 F (200 C).
  • 3. Cook for about 20-25 minutes or until eggplants are tender and slightly browned.
  • 4. Serve and enjoy.

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