Rosted Eggplant with Tomato and Spinach


In my mind, this was going to be a gorgeous, restaurant style, layered entree. As it turned out, it was mostly just a pile of food. A pile of delicious food, but a pile none the less. When I serve the leftovers, I’ll serve all the parts side by side instead of stacked.

So, what is it?

  • Layer 1: sliced garden tomato marinated (about 1 hour) in olive oil, lemon juice, garlic, salt, and pepper.
  • Layer 2: diced, peeled eggplant roasted (30 min @ 350) with feta, parmesan, sauteed onions, sauteed garlic, dill (lots — like half a cup), parsley, cubed bread, and marinade from tomatoes.
  • Layer 3: chopped spinach with toasted pine nuts and red wine vinaigrette.

The combination of flavors and textures worked out very well. The tomato and spinach were raw, but room temperature, so they were a nice contrast to the eggplant without making it feel like a salad. Next time, I won’t put the raw garlic in the tomato marinade because it was a little too bitter and spicy. The acidity of the vinaigrette and the tomato were plenty of contrast for the earthiness of the eggplant.

Here are the leftovers (served more elegantly):

eggplant leftovers

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