Roasted Eggplant with Sun-Dried Tomatoes



Serving size

1/4 eggplant with sauce
60 Minutes

This recipe can be multiplied, makes great leftovers, and is good on sandwiches.

Roasted Eggplant with Sun-Dried Tomatoes


4 piece Tomatoes, sun-dried (dry; not packed in water or oil)
1/2 cup Water
1/8 tsp. Salt
4 tsp. Olive oil (divided)
1 eggplant, unpeeled (approx 1-1/4 pounds) Eggplant, raw (sliced lengthwise into quarters)


Place a large skillet in the oven and preheat the oven to 325°F.

Place the boiling water in a small bowl and add the sun-dried tomatoes. Allow to steep for a minimum of 30 minutes (up to 90 minutes).

Place the sun-dried tomatoes, along with their water, in a blender or mini-chopper, add 3 teaspoons of the oil and the salt, then puree until smooth.

Place 1 teaspoon olive oil in the skillet in the oven and add the quartered eggplant, skin side down.

Paint or coat the exposed flesh of the eggplant with the sun-dried tomato sauce, using all of the sauce.

Return the pan to the oven and roast for 25 to 30 minutes.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a great combination and one that I decided upon while sitting in a small Italian restaurant eating roasted eggplant and a salad with the sun dried tomato dressing. They just seem perfect together. The eggplant is rich and creamy and the tomatoes are at once piquant and full of umami. All you need is a bit of salt for seasoning and you are good to go.

"Gleaming skin; a plump elongated shape: the eggplant is a vegetable you'd want to caress with your eyes and fingers, even if you didn't know its luscious flavor."

Roger Verge, Chef