About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Preheat the oven to 425°F (220°C). Spread the eggplant cubes on a large rimmed baking sheet, drizzle with 3 tbsp of the olive oil, and season with 1/2 tsp of the salt and 1/4 tsp of the pepper. Toss to coat, then spread in a single layer.
Roast the eggplant for 20 minutes, until the undersides are golden and beginning to caramelize. Scatter the cherry tomatoes over the pan, season with the remaining 1/4 tsp salt and 1/4 tsp pepper, and return to the oven for 12–15 minutes more, until the tomatoes have burst and the eggplant is deeply browned and tender throughout.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
