Sheet Pan Eggplant Tomato Bites | Easy Vegan Appetizer Idea

Sheet Pan Eggplant Tomato Bites turn thin slices of eggplant into savory little rounds topped with juicy tomatoes, garlic, herbs and a light sprinkle of nutritional yeast. They roast until the eggplant is soft in the center, lightly browned around the edges and easy to serve as a small appetizer, snack plate or simple side dish.

Sheet Pan Eggplant Tomato Bites | Easy Vegan Appetizer Idea

Sheet Pan Eggplant Tomato Bites Recipe

Servings: 4 to 6 | Prep Time: 15 minutes | Cook Time: 22 to 28 minutes

Ingredients

For the Eggplant Bites

• 2 medium eggplants, about 1 ½ lb. (680 g.) total

• 2 tbsp. (30 ml.) olive oil

• 1 tbsp. (15 ml.) fresh lemon juice

• 2 garlic cloves, minced

• 1 tsp. dried oregano

• ½ tsp. dried basil

• ½ tsp. fine sea salt

• Freshly ground black pepper, to taste

• 1 ½ cups (225 g.) finely chopped ripe tomatoes

• 2 tbsp. (8 g.) chopped fresh basil or parsley

• ¼ cup (16 g.) nutritional yeast, plus more for serving

For Serving

• Extra chopped fresh basil or parsley

• Freshly ground black pepper

• Lemon wedges

• Extra nutritional yeast

Directions

1. Preheat the oven to 425°F (220°C). Line 2 large baking sheets with parchment paper.

2. Trim the eggplants and slice them into ¼-inch thick rounds or half-moons, depending on the size of the eggplant. Arrange the slices in a single layer on the prepared baking sheets.

3. In a small bowl, stir together the olive oil, lemon juice, garlic, oregano, dried basil, salt and black pepper.

4. Brush the seasoned oil over the eggplant slices, coating the tops lightly but evenly.

5. Roast for 12 minutes, then remove the baking sheets from the oven.

6. Spoon a small amount of chopped tomato onto each eggplant slice. Sprinkle with the fresh basil or parsley and nutritional yeast.

7. Return the pans to the oven and roast for 10 to 16 minutes more, until the eggplant is soft, the tomatoes are juicy and the edges of the eggplant are lightly browned.

8. Let the eggplant bites rest on the pan for 5 minutes so they firm up slightly.

9. Transfer to a serving platter and finish with extra nutritional yeast, fresh herbs, black pepper and lemon wedges.

Make It Yours

→ For a more savory bite, add 1 tbsp. (8 g.) finely chopped sun-dried tomatoes to the fresh tomato topping.

→ For a little heat, sprinkle the eggplant with ¼ tsp. crushed red pepper before roasting.

→ For a heartier appetizer, add a few spoonfuls of white bean spread or cashew ricotta under the tomato topping during the last few minutes of roasting.

→ For a Mediterranean-style version, finish the bites with chopped olives, capers or a drizzle of tahini-lemon sauce.

Kitchen Notes

→ Slice the eggplant thinly so the pieces roast quickly and become soft without needing a long cook time. Pieces that are too thick may stay firm in the center.

→ Use ripe tomatoes, but chop them finely and avoid adding too much liquid from the cutting board. This keeps the eggplant from becoming watery.

→ The nutritional yeast should be sprinkled on before the final roast so it lightly settles into the tomatoes, then added again at the end for the golden, flaky look shown on the finished bites.

Pairs Well With

Serve these eggplant bites with hummus, white bean dip, a simple arugula salad, lentil soup, tomato soup, warm pita, grain bowls or a platter of roasted vegetables.