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Tomato Oreganata

Prep Time:10 Minutes
Cook Time:20 Minutes

Nutritional Information

Oreganata is a dish that is topped with herbs and breadcrumbs and often baked. This recipe uses roasted eggplant and fresh tomatoes.


  • 12 cherry tomatoes
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1 clove of garlic
  • 1 tablespoon oregano
  • 1 tablespoon fresh basil
  • 1 cup breadcrumbs
  • 1 small eggplant


  • 1. Cut the tomatoes into 1" cubes. Crush the garlic with the back of a knife and add to the tomatoes along with the other ingredients. Stir with a wooden spoon and refrigerate for at least 4 hours.
  • 2. Preheat the Egg to 400º using indirect heat using a cast iron grate. Cook the eggplant until softened about 20 minutes. Remove from the grill, scrape out the innards and add to the tomato oreganata. Season to taste and serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828