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Grilled Eggplant Halves with Roasted Tomatoes and Caramelized Onions serve in a baking dish with olive oil
Olivia

Grilled Eggplant Halves with Roasted Tomatoes and Caramelized Onions

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Grilled eggplant with roasted tomatoes and caramelized onions in olive oil for a balanced plant-forward dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 198
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 eggplants cut lengthwise
  • 2 cups cherry tomatoes
  • 2 large onions sliced
  • 3 tablespoons olive oil
  • 1 teaspoon sugar
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Sheet
Baking Sheet
$19.99 $17.99
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05/21/2026 12:00 pm GMT
Baking Sheet
Casserole Dish,
Casserole Dish,
$35.99 $29.99
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05/21/2026 01:01 pm GMT
Oven Baking pans

Cooking Instructions
 

  1. Preheat oven to 400°F.
  2. Place cherry tomatoes on a baking sheet.
  3. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
  4. Roast for 15-20 minutes until softened.
  5. Heat 1 tablespoon olive oil in a pan over medium heat.
  6. Add sliced onions and cook slowly until caramelized.
  7. Add sugar and stir gently.
  8. Preheat grill to medium heat.
  9. Brush eggplant halves with remaining olive oil.
  10. Grill cut side down until tender.
  11. Turn and cook the other side briefly.
  12. Place grilled eggplant on a serving dish.
  13. Fill with roasted tomatoes and caramelized onions.
  14. Drizzle with olive oil and garnish with fresh parsley before serving.

Nutrition

Calories: 198kcalCarbohydrates: 25gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 17mgPotassium: 808mgFiber: 9gSugar: 14gVitamin A: 587IUVitamin C: 30mgCalcium: 49mgIron: 1mg

Notes

Grill eggplant until very soft for best texture.
Cook onions slowly for proper caramelization.
Serve warm or at room temperature.

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