Mediterranean Eggplant & Pepper Sheet Pan
I set about to create a Mediterranean inspired eggplant dish that could be totally made on a sheet pan in the oven. Time is of the essence for most people now days therefore why not make it all on a sheet pan? In professional kitchens cooks attempt to make the least number of steps to prepare a dish as possible. Why not at home? I surprised even myself at how aromatic and delicious this turned out to be. I think you will enjoy this recipe, maybe many times.
Notice in this recipe that you are encouraged to use the whole pepper, eggplant, onion, and tomato. Waste not, want not! This recipe should be used as a guide rather than a strict formula. As a professional I used to peel and seed the tomatoes. Not here. The skin has many extra nutrients and the seeds are full of the umami flavor. If you wish you can substitute za’atrar spice blend in place of the seasoned topping salt. As for the finishing fresh herbs use what you have on hand. As with most Mediterranean dishes, it can be enjoyed, hot or room temperature. I think you are going to enjoy the aroma lingering in your home after roasting this almost as much as eating it!
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4 entrée servings
Eggplant & Pepper Sheet Pan
1 cup green pepper, cored, cut into 1-inch pieces (about 1 large pepper)
1 cup yellow pepper, cored, cut into 1-inch pieces (about 1 large pepper)
1 cup red pepper, cored, cut into 1-inch pieces (about 1 large pepper)
5 cups eggplant cut into 1x1x¼-inch pieces (about 1 ½ pounds or two small eggplants)
1 cup red onions, peeled, halved, cored, sliced lengthwise (about 1 small onion)
1 teaspoon cumin
½ teaspoon Aleppo chili pepper (or red pepper flakes)
1 teaspoon pimentón dulce (or smoked paprika)
½ teaspoon kosher salt (preferably Crystal)
⅓ cup extra virgin olive oil
1 cup tomatoes, cored, diced (about 2 medium tomatoes)
½ cup fresh herb leaves chopped or hand torn (mint, parsley, basil and/or marjoram)
Seasoned Topping Salt
½ teaspoon sumac
1 teaspoon sesame seeds, tossed & toasted in a dry sauté pan
1 teaspoon flaky salt (Crystal kosher or Maldons)
¼ teaspoon dry Greek oregano
¼ teaspoon dry thyme
Preheat oven to 400°F. Line a sheet pan with a silpat mat or parchment paper.
Toss the peppers, eggplant, and onion with the cumin, pepper flakes, pimentón, salt, and olive oil. Scatter on the lined sheet pan in one layer. (Use an additional pan if necessary)
Roast in the preheated oven until vegetables are soft, about twenty-five to 30 minutes.
Transfer the roasted vegetables to a platter or individual plates. Top with the tomatoes, fresh herbs and Seasoned Topping Salt. Serve warm or at room temperature.
Use the whole flesh of each pepper, onion, eggplant, and tomatoes as amounts are flexible here. Waste not, want not.