Roasted Eggplant with Cherries
55 Min

Roasted Eggplant with Cherries

This is a show-stopper. The eggplant is rich and savory from the ajwain and fennel while the cherries add a sweet, fresh brightness. 
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Cook Time

55 Minutes



Step 1
Preheat the oven to 450°F. Slice the eggplant 3⁄4 inches thick and salt each side generously. Set aside for the salt to extract the water from the eggplants for 10-20 minutes. Drain and gently squeeze the water out by pressing with your palm.
Step 2
Toss the eggplant slices with EVOO, ajwain and black pepper. Lay on a parchment or foil lined baking sheet. Bake the eggplant for 10-12 minutes making sure both sides have a nice golden brown color. Turn the temperature down to 350°F and bake for another 5-7 minutes or until the eggplant is cooked through yet holds its shape.
Step 3
Crumble or slice the cheese on the roasted eggplant, sprinkle the fennel on top and place 2-3 pieces of sliced cherries on the cheese and bake for another 2-3 minutes or until the cheese has softened.
Step 4
Remove the eggplant from the oven and let it rest for 5 minutes. Sprinkle with herbs or sprouts and place the lime wedges around the eggplant just before serving.

1 large purple eggplant

Pinch of salt

4+ Tbsp EVOO

Generous pinch ajwain

1 tsp black pepper

2 Tbsp crumbled or sliced feta

Generous pinch fennel seeds

10-12 pitted and sliced fresh cherries

Small handful sunflower sprouts or finely chopped mint leaves

Lime wedges

Notes & Variations

  • For a vegan option, omit the cheese.
  • Substitute cherries for mango or peaches. Add crushed nuts like pistachios or pine nuts.
  • o give the eggplant more heat, add sliced serranos or sprinkle red chili powder.
55 Min


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