Roasted Aubergine and Cherry Tomato Sauce
This rich and rustic sauce brings together the smoky depth of roasted aubergine (eggplant) with the natural sweetness of blistered cherry tomatoes. Infused with garlic, olive oil, and Mediterranean herbs, it’s a velvety, comforting sauce that’s both wholesome and bursting with flavor.
✨ Time
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
1 large aubergine (eggplant), cut into 1-inch cubes
2 cups (300g) cherry tomatoes
4 cloves garlic, whole and unpeeled
3 tbsp extra virgin olive oil
1 tsp dried oregano or thyme
Salt and freshly ground black pepper, to taste
½ tsp chili flakes (optional)
1–2 tbsp balsamic vinegar or red wine vinegar (for depth)
1–2 tbsp fresh basil or parsley, chopped (for garnish or blending)
Optional: 1–2 tbsp tomato paste (for a richer tomato flavor)
Optional: 1 tbsp grated Parmesan (if not vegan)
Instructions:
1. Roast the Veggies:
Preheat oven to 400°F (200°C).
On a baking sheet, toss cubed aubergine, cherry tomatoes, and garlic cloves with olive oil, salt, pepper, oregano, and chili flakes.
Spread out evenly and roast for 30–35 minutes, tossing once halfway, until aubergine is golden and tomatoes are blistered.
2. Make the Sauce:
Remove garlic cloves from their skins and mash them.
Add everything (aubergine, tomatoes, mashed garlic) to a bowl or saucepan.
Stir in balsamic vinegar and optional tomato paste.
Using a fork or an immersion blender, mash or blend to your preferred texture — chunky or smooth.
3. Simmer and Adjust:
If needed, transfer to a pan and simmer gently for 5–10 minutes to concentrate the flavors.
Taste and adjust seasoning. Add fresh basil or parsley just before serving.
4. Serve:
Toss with pasta, spread on toasted sourdough, spoon over grilled chicken, or serve as a warm dip with pita.
Notes:
Smokier flavor? Add a pinch of smoked paprika or roast the aubergine directly over a flame for char.
Creamier texture? Stir in a spoonful of tahini, ricotta, or Greek yogurt.
Want it spicy? Add extra chili flakes or a pinch of harissa.
❓ frequently Asked Questions FAQ:
Q: Can I use regular tomatoes instead of cherry tomatoes?
A: Yes! Just chop them small and roast until soft and caramelized. Cherry tomatoes are sweeter, but others work fine.
Q: Can I freeze this sauce?
A: Absolutely. Store in airtight containers or ice cube trays for up to 2 months.
Q: How do I make this completely smooth?
A: Use a food processor or blender for a silky sauce, and optionally strain for extra finesse.
Q: Is this sauce vegan and gluten-free?
A: Yes! Just skip any cheese toppings.
Nutritional Value
Calories 110 kcal
Protein 2 g
Carbohydrates 10 g
Dietary Fiber 4 g
Total Fat 7 g
Saturated Fat 1 g
Sugar 5 g
Sodium 150 mg