Tomato eggplant bake - thrive360
Whether you're looking for an easy vegetable side dish, or savoury spread this tomato eggplant dish spiked with turmeric and corianderwill have you covered.
tomato, eggplant vegetable, side dish, savoury spread, turmeric, coriander, crostini, flatbread, Bengali recipe, ketchup
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Tomato eggplant bake

Whether you’re looking for an easy vegetable side dish, or savoury spread for entertaining, this tomato eggplant dish has you covered. Spiked with turmeric and coriander, this mix can be mashed or pureed to be served on top of crostini or with flatbread. This is one of my mother’s recipes and as with a number of Bengali recipes, the secret ingredient is ketchup. Who would’ve guessed?

For easy entertaining, assemble a dips and spreads bar that is veggie-centric. Try this beet pesto or garlicky pumpkin lentil dip. Serve with whole grain crackers and assortment of vegetables for dipping.

Tomato eggplant bake


  • 1 medium eggplant, cut into 1" cubes
  • 4 Roma tomatoes, cut into chunks (or 1 pint of grape tomatoes, halved)
  • 1 tbsp canola oil
  • 1 tbsp ketchup
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 cloves garlic, minced
  • Cilantro (for garnish)


  1. Preheat oven to 400F.
  2. Mix all ingredients in a baking dish.
  3. Place in oven for 30 minutes.
  4. Bake uncovered until eggplant is soft and cooked through.
  5. (Mash or puree if using as a spread.)
  6. Sprinkle with chopped cilantro, if using.


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