Lemon Roasted Eggplant, Potatoes, & Tomatoes w/ Asiago Cheese


Say “no” to boring steamed vegetable side dishes, and say “yes” to my easy Lemon Roasted Eggplant, Potatoes, & Tomatoes with Asiago Cheese.

I bought two lovely fresh eggplants with plans to make eggplant fries to go with my Onion Ring Grilled Cheeses last weekend. Although the grilled cheeses turned out banging, the fries were a fail. Yes, I do screw up in the kitchen some times! The good news was, when I accepted defeat, I had only wasted one eggplant. I still had another to salvage.

As much as I absolutely love eggplant parmesan, a lot of people forget that there are other ways to prepare eggplant. This is a very stripped down approach with no breading or sauce, and just a sprinkling of cheese. The oven-roasting brings out the best in the eggplant, as well as the potatoes and tomatoes, so you really get to experience the flavor. But it’s made even better by garlic, black pepper, olive oil, and spicy red pepper flakes.

This side will pair well with almost any main dish, and the ease of tossing it into the oven and calling it a day will make you happy to add it to your menu. You can even add chicken or beans right to it to bulk it up and turn the side into the star. Either way, you can’t go wrong.


A Few Tips Before You Get Cooking:

  1. If you don’t like heat, you can leave out the red pepper flakes.
  2. If you’d like a little greenery, serve this with sautéed spinach.
  3. Parmesan is a suitable substitute for the asiago.
  4. Regardless of which cheese you go with, choose the fresh, higher quality cheese in the specialty cheese section near the deli. This stuff has so much flavor and is well worth any extra cost.


Lemon Roasted Eggplant, Potatoes, & Tomatoes with Asiago Cheese
By The Smart Cookie Cook


  • 1 large eggplant, peeled and chopped into small pieces.
  • 1 tbsp. olive oil
  • 1 bag Side Delights Steamable red potatoes
  • 1 cup grape tomatoes, halved
  • ½ tsp. salt
  • ¼ tsp red pepper flakes
  • 2 tsp. garlic powder
  • ½ cup shredded asiago cheese
  • 2 tsp fresh lemon zest


  1. Preheat even to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.
  2. Lay the eggplant in an even layer on prepared sheet. Bake for 15 minutes.
  3. Meanwhile, cook the potatoes in their steaming bag in the microwave for just 6 minutes. Remove from bag and chop into small chunks.
  4. Add potatoes and tomatoes to pan with the eggplant. Drizzle with olive oil then sprinkle with salt, red pepper flakes, and garlic. Use your hands to mix together to coat evenly. Bake for another 20-30 minutes or until tender and golden.
  5. Turn off oven and sprinkle cheese over top. Place back in oven immediately (while there’s still heat trapped inside), and let sit for 1-2 minutes, or until cheese is melted. Finish by sprinkling the lemon zest and enjoy.


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Colleen Bierstine