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This is what the finished Tomato Basil Indian Eggplant Flowers looks like

Tomato Basil Indian Eggplant Flowers

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  • Author: Sharon Matten
  • Prep Time: 30 minutes
  • Cook Time: 1.5 hours
  • Total Time: 2 hours
  • Yield: 1 casserole 1x
  • Category: Eggplant
  • Method: Baking
  • Cuisine: Plant Based
  • Diet: Kosher


Cute little Indian Eggplant can be cut into beautiful flower shapes then roasted with savory tomato and basil for a gorgeous healthy dish.  I use vegan cheese but you can use your favorite dairy cheese with this dish as well.



For the eggplant

  • 24 Indian Eggplants

For the base

  • Nonstick vegetable spray
  • 1 pound tomatoes, seeded and diced
  • 1/2 cup green onion, sliced
  • 1/2 cup basil, sliced
  • 1 cup mozzarella, vegan or dairy

To finish

  • 1/4 cup extra virgin olive oil
  • salt and freshly ground black pepper to taste


  1. Preheat oven to 350°F.

For the eggplant

  1. Cut the stem off of each eggplant.  Each eggplant should be able to stand on the cut base.
  2. Using a sharp paring knife, make slits around the eggplant going from the outside inward, offsetting each cut.  When done the eggplant should look like a closed flower.
  3. Set the eggplant aside. 

For the base

  1. Spray a round or oval casserole with non-stick spray.
  2. Spread the tomatoes over the bottom of the casserole dish.  Top with the basil, then green onion, then the mozzarella.

To finish

  1. Place the cut eggplant in concentric circles on top of the mozzarella.
  2. Drizzle the extra virgin olive oil over the eggplant, then sprinkle with salt and pepper.
  3. Cover the dish with foil.  Bake for 45 minutes covered.  
  4. Uncover the casserole and bake for an additional 45 minutes.
  5. Remove from the oven and allow the dish to rest for 5 minutes before serving.


  • You can use vegan or dairy cheese for this dish.
  • I sometimes spray the tops of the eggplant with non-stick spray to give them a little extra moisture.
  • You can make this dish in advance, then rewarm it in the oven uncovered at 350°F for 15-20 minutes.
  • If you don’t have time to make the flowers, you can “deconstruct” this dish.  Slice the eggplants in half lengthwise, then place them on a lined, greased baking sheet or casserole.   Top with the tomatoes, basil and green onions.  Drizzle the extra virgin olive oil then cover and bake for 45 minutes at 350°F.  Uncover and bake for an additional 30 minutes.  Top with the cheese then bake uncovered for an additional 15 minutes.
  • I use my “Hindy Choppper” a.k.a Vidalia onion chopper to chop my tomatoes super quickly.


  • Serving Size: 3 eggplant
  • Calories: 118
  • Sugar: 5.4 g
  • Sodium: 110.6 mg
  • Fat: 7.4 g
  • Carbohydrates: 9.1 g
  • Protein: 6.1 g
  • Cholesterol: 2.5 mg
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