Herb-Roasted Eggplant and Tomatoes


Herb-Roasting is a great way to enjoy vegetables. Chopped, raw veggies don’t often have a lot of flavor and can be difficult to digest. In Ayurveda, well-cooked food - especially vegetables - resonate best with your digestive system. Try applying this recipe to your favorite veggies. I like eggplant and tomatoes, but the herbs and roasting process can be applied to squashes, peppers, cauliflower, onion, carrot, etc.



  • 2 medium-sized eggplants, halved and sliced into stripes length-wise

  • 1 ½ lbs grape tomatoes

  • ¾ - 1 cup avocado oil 

  • Sea salt

  • 2 1’’ knobs of ginger, peeled and finely chopped (separate)

  • 1 head of garlic 

  • 6 sprigs thyme

  • 4 bay leaves



  1. Heat oven to 350 degrees F

  2. Prepare vegetables: wash well, cut as instructed, set aside

  3. Place eggplant and grape tomatoes each in 2-quart baking dish (you will roast each vegetable in separate baking dishes)

  4. For each vegetable, drizzle ½ avocado oil into pan, toss to coat

  5. Add a few pinches of salt to each veggie, add chopped ginger, mix

  6. Slice head of garlic in half, add 1 half to each baking dish (cut side down)

  7. Add 3 sprigs of thyme and 2 bay leaves to each dish

  8. Bake at 350 for about 50 minutes (up to 70 minutes for eggplant), veggies are done when they’re browning on the edges, but soft and tender in the middle (tomatoes will wrinkle and deflate)

  9. Remove from heat, add the juice of half a lemon across both veggies

  10. Serve alongside your favorite grain for a yummy, nutritious fall meal, or with my Peach Carnitas and Crispy Cinnamon Chickpeas.


Recipe Key


Best in: Fall (for eggplant and tomatoes)

Best for: Suitable to all doshas