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baked eggplant

Berenjena asada- baked eggplant

A delicious baked berenjena- eggplant dish made with tomatoes, fresh herbs, and spices. It's packed with Caribbean and Mediterranean flavors with a spicy kick! Best part is It's 100% vegan and can be enjoyed by the whole family.
5 from 1 vote
Prep Time 5 mins
Cook Time 1 hr
Course Main Course
Cuisine Latin


  • Large oven-safe frying pan OR regular frying pan PLUS oven-safe dish


  • TBSP Coconut oil
  • 1 Small red onion
  • 1 Small shallot
  • 1 Garlic cloves (Peeled & sliced)
  • 2 TBSP Sofrito
  • 4 Medium tomatoes (Skinned & cut in half)
  • 2 Medium eggplants
  • 1 TSP Paprika
  • 1 TSP Chili powder (½ TSP for less spice)
  • 1 TSP Cumin
  • 1 TSP Onion powder
  • 2 TSP Adobo
  • 2 400G Chopped tomato cans
  • TSP oregano
  • 2 TBS Maple syrup (substitute with honey or agave)
  • ½ Cilantro bunch chopped


  • Pre-heat oven to 190°C / 375°F
  • Prepare the veggies:
    A: rough chop the onions, shallots, and garlic cloves.
    B: Skin the tomatoes by peeling them similarly to how you would peel an orange.
    C: Make 5 incisions lengthwise from the top of the eggplant to the bottom. Do not fully cut through.
    baked eggplant
  • Heat frying pan to medium-high and add coconut oil. Once warm, add onions, shallots, garlic and sofrito. Sauté for 5 minutes.
    baked eggplant
  • Add paprika, chili powder, cumin, onion powder, and adobo. Warm spices through for about a minute.
  • Add cans of tomato, 1½ TSP of oregano, and a small pinch of salt & pepper to the mixture. Simmer for 5 minutes.
    baked eggplant
  • Add the maple syrup and combine. Remove half of the mixture and set aside in a bowl.
  • Place the eggplant in the center of the pan. Turn over after 5 minutes. The color will start to change to brown.
    baked eggplant
  • Place the tomatoes around the eggplant. Using your cooking utensil, push down on the incisions in the eggplant, they should now be starting to open up. Feel free to pour some of the sauce from the pan into the incisions as well.
  • Turn off heat. Sprinkle the pan with some cilantro, ½ Tsp of oregano, and another pinch of salt & pepper.
  • Pour the tomato mixture you set aside on top, making sure you get some into the incisions of the eggplant. Top with the last ½ TSP of oregano.
    baked eggplant
  • Place in the middle rack of the oven. Bake for about 20 minutes.
  • After 20 minutes, turn over the eggplant. Using your cooking utensil, smash in the tomatoes. They'll be soft and will turn into a sauce. Mix and pour over eggplant. Place back in the oven for another 20 minutes.
    baked eggplant
  • Remove from the oven and rest for a couple minutes. It will be piping hot. Top with some cilantro, lemon slices, salt & pepper if needed, and DONE!
    baked eggplant


*Serve with some rice or a flatbread, or both! 
*If you don't have an oven-safe frying pan, use a regular frying pan to start. Then pour the tomato mixture into a hot baking pan (place empty pan in the oven for 10 mins prior). Add the eggplant and continue with the recipe.
*When purchasing an eggplant, aim for a firm eggplant without any spots on the outside. This ensures that the eggplant is at its peak freshness. 
*Eggplant tends to be slightly bitter, if you like your dishes on the sweeter side, add an extra  1/2 TBSP of maple syrup or your favorite alternative sweetener.
*Where possible use organic ingredients, or at least ethically sourced brands. I guarantee a can of high-quality tomatoes, will make a better difference. However, sometimes we don't always have this option. If so, use a store brand can of tomatoes and add 1 TSP of tomato paste to help enhance the flavor.  
Keyword adobo, baked, berenjena, caribbean, eggplant, hispanic, homemade, latin, plant-based, spices, vegan, zero additives