Roasted Eggplant with Tomato and Basil
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
2 medium eggplants
2 cups cherry tomatoes
1/4 cup fresh basil leaves, chopped
3 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Balsamic vinegar (optional for drizzling) 
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash the eggplants and cut them into 1-inch thick rounds. If desired, sprinkle with a little salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
3. On a large baking sheet, arrange the eggplant slices in a single layer.
4. In a mixing bowl, combine the cherry tomatoes, minced garlic, olive oil, salt, and pepper. Toss to coat the tomatoes evenly.
5. Pour the tomato mixture over the eggplant slices, making sure to distribute it evenly.
6. Roast in the preheated oven for about 25 to 30 minutes or until the eggplant is tender and the tomatoes are blistered and juicy.
7. Once done, remove from the oven and sprinkle with fresh chopped basil.
8. If desired, drizzle a little balsamic vinegar over the dish for added flavor.
9. Serve warm as a main dish or as a delicious side.
This meal is low in carbs and sugar, making it a perfect choice for a diabetic-friendly dinner. Enjoy the freshness of basil combined with the roasted richness of eggplant and tomatoes.
