Recipe description
July 14, 2026
Roasted eggplant with tomato and garlic
Cozy, fiber-rich roast supporting digestion and gut diversity.
Plant Based
Easy Recipe
82%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from eggplant and tomato.
- Contains polyphenol-rich ingredients like garlic and olive oil.
- Simple roasting method fits balanced, everyday meals.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Eggplant
1
cup
Tomato
2
piece
Garlic
3
clove
Oil, olive
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Basil
1
teaspoon
Instructions
1
Preheat oven to 200°C (400°F). Cut eggplant into 2cm cubes and tomatoes into wedges.
2
Place eggplant, tomatoes, and whole garlic cloves on a baking tray. Drizzle with olive oil and season with salt and pepper.
3
Roast for 25-30 minutes until vegetables are tender and slightly caramelized.
4
Remove from oven and gently squeeze roasted garlic cloves from their skins.
5
Transfer roasted vegetables to a serving dish, mix gently, and garnish with fresh basil before serving.
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Nutrition
158 kcal
Calories
1.8 g
Protein
8.2 g
Carbohydrates
2.9 g
Fiber
4.8 g
Sugar
14.0 g
Fat
2.0 g
Saturated fat
0.6 g
Salt
FAQ
Is this recipe suitable for vegan and vegetarian diets?
Yes. It uses plant-based ingredients and contains no animal products.
How long will the roasted vegetables keep in the fridge?
Store in an airtight container for up to 3–4 days; reheat gently.
Can I swap eggplant for another vegetable like zucchini?
You can, but it will change the texture; use the same roasting time for quick-cooking vegetables.
What should I serve with this for a complete meal?
Pair with greens or whole grains; add a protein source (beans, lentils) for more protein.
How can I adjust salt or garlic if I have dietary needs?
Use less salt; for garlic, you can roast with less or omit; you can also use garlic powder if needed.
Is this dish easy on digestion, and does it cause gas?
Eggplant and tomato are high in fiber and may cause gas for some; start with smaller portions if sensitive.
Can I freeze leftovers?
Yes, you can freeze roasted vegetables; reheat gently; texture may soften.
Do I need to skin the garlic or can I crush it?
Roast garlic whole; after roasting, squeeze the cloves from the skins. You can mince before roasting if you prefer.
Is this dish gluten-free?
Yes, it is naturally gluten-free, but watch for cross-contamination if you have a sensitivity.
I don’t have fresh basil; can I use dried basil?
Dried basil works; use about a quarter of the fresh amount (roughly 1/4 teaspoon dried for 1 teaspoon fresh).
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