Tomato and Eggplant with Zucchini Noodles

By August 30, 2016

This "pasta" dish is vegan and gluten free but full of flavor. Use the freshest summer vegetables, a splash of oil and a pinch of salt and pepper and you have a hearty meatless meal for a warm summer night.

 1 large or 2 small eggplants
 Olive oil
 salt and pepper
 2 cups (1 pint) cherry tomatoes
 1 large zucchini
 1/2 tsp salt
 6-10 leaves fresh basil, minced
 Balsamic vinegar (optional)
1

Turn your oven to 375.

2

Optional to peel eggplant first, which can become tough during cooking. Slice your eggplant into 1/2" thick rounds. Set the rounds on a baking sheet.
Using a brush, paint some olive oil on both sides of the eggplant and sprinkle with a little salt and pepper. Bake for 25 minutes, flip, and bake for an additional 10. Once cool enough to handle, cut into quarters and set aside.

3

While the eggplant roasts, put some oil in a deep skillet or pot. When it's nice and hot, add the cherry tomatoes- they will hiss and blister. Cook for about 5 minutes, then turn the heat to medium-high and cover. Cook for about 20 minutes. Add in the 1/2 tsp salt.

4

While the other vegetables are cooking, use a Spiralizer to make your zucchini noodles. Add the noodles to the cherry tomatoes and allow to soften (about 5 minutes), and stir in the eggplant.

5

Serve warm with some minced fresh basil, maybe a splash of good quality balsamic vinegar, and if you're not vegan a few shavings of a hard salty cheese like parmesan, asiago or Flat Rock on top.

Inspired by How Sweet Eats' Zucchini Noodles with Cherry Tomato Garlic Cream Sauce.

Ingredients

 1 large or 2 small eggplants
 Olive oil
 salt and pepper
 2 cups (1 pint) cherry tomatoes
 1 large zucchini
 1/2 tsp salt
 6-10 leaves fresh basil, minced
 Balsamic vinegar (optional)

Directions

1

Turn your oven to 375.

2

Optional to peel eggplant first, which can become tough during cooking. Slice your eggplant into 1/2" thick rounds. Set the rounds on a baking sheet.
Using a brush, paint some olive oil on both sides of the eggplant and sprinkle with a little salt and pepper. Bake for 25 minutes, flip, and bake for an additional 10. Once cool enough to handle, cut into quarters and set aside.

3

While the eggplant roasts, put some oil in a deep skillet or pot. When it's nice and hot, add the cherry tomatoes- they will hiss and blister. Cook for about 5 minutes, then turn the heat to medium-high and cover. Cook for about 20 minutes. Add in the 1/2 tsp salt.

4

While the other vegetables are cooking, use a Spiralizer to make your zucchini noodles. Add the noodles to the cherry tomatoes and allow to soften (about 5 minutes), and stir in the eggplant.

5

Serve warm with some minced fresh basil, maybe a splash of good quality balsamic vinegar, and if you're not vegan a few shavings of a hard salty cheese like parmesan, asiago or Flat Rock on top.

Tomato and Eggplant with Zucchini Noodles

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