Roasted Eggplants with Tomato and Oregano

May 7, 2026

A recipe that celebrates the simplicity and power of garden-fresh ingredients. Eggplant, known for its filling nature and low calorie content, is transformed into a tender, juicy bite through roasting. The use of Bonsalt is essential to counteract the eggplant's natural bitterness without adding sodium, while Cream of Tartar helps the vegetable keep a firm texture and prevents it from absorbing too much oil.

Estimated time: 35 minutes.
Difficulty: ⭐ (Very easy).
Servings: 4 servings.
Number of people and extra details: Ideal as a side dish or light starter for 4 people. Rich in antioxidants (nasunin) and potassium.

Ingredients

2 large eggplants.
2 ripe tomatoes (or 200g of crushed natural tomato).
1 garlic clove, minced.
High-quality dried oregano.
1 pinch of Bonsalt low in Sodium from Castelló.
0.5 g of Cream of Tartar from Castelló (texture improver).
Extra Virgin Olive Oil (EVOO).

Nutritional Analysis and Technical Sheet

Analysis per individual serving.

Category	Nutrient / Component	Amount (per serving)	Benefit and Source
Macronutrients	Protein	1.5 g	Light plant-based contribution.
	Healthy Fats	4.2 g	Fatty acids from EVOO.
	Carbohydrates	6.8 g	Low glycemic index and highly hydrating.
Key Minerals	Potassium (Bonsalt)	45 g (per 100g)	Helps eliminate fluids.
	Potassium (Cream of Tartar)	20.7 g (per 100g)	Natural mineral stabilizer.
	Sodium (Bonsalt 0%)	0 g	100% heart-healthy.
Vitamins and Others	Vitamin C and E	Natural source	Protection against oxidative damage.
	Dietary Fiber	3.5 g	Digestive health and prolonged satiety.
	Calories	72 Kcal	Low-calorie option with high nutritional density.

Detailed Description (Procedure)

Preparing the Vegetable: Wash the eggplants and cut them into slices about 1 cm thick or lengthwise, depending on your preferred presentation.
Technical Treatment: Sprinkle the slices with a pinch of Bonsalt and Cream of Tartar from Castelló. Let rest for 10 minutes. The Cream of Tartar will help the eggplant release excess bitter water and create a natural barrier so that, when roasted, it does not absorb too much oil, staying juicy but not greasy.
Assembly: Arrange the slices on a baking tray lined with parchment paper. Place a spoonful of natural tomato and the minced garlic on top of each slice.
Flavoring: Sprinkle generously with oregano and a drizzle of EVOO.
Roasting: Place in the preheated oven at 200°C for 20-25 minutes, until the eggplant is tender and the tomato is lightly caramelized.
Final Touch: Add a final pinch of Bonsalt when it comes out of the oven to enhance the aroma of the oregano.

Chef's Secrets

Perfect Texture: Cream of Tartar is the secret to avoiding that "rubbery" texture eggplant can sometimes get when roasted; you'll get a creamy vegetable flesh that melts in your mouth.
Mediterranean Flavor: By not using regular salt, the flavor of the tomato and oregano comes through much more clearly, transporting you straight to traditional cooking.