Roasted Eggplant and Mushrooms23 Reviews
- Prep: 10 min
- Cook: 45 min
- Ready In: 55 min
“Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.” - by PSPINRAD
Original recipe yields 2 servings
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
- Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.
Amount Per Serving (2 total)
- 118 cal
- 1.1 g
- 25.8 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"For folks who had a watery mess on their hands -- before you chop your eggplant but after you take the skin off, place it in a colander and generously sprinkle salt all over it. Put a plate over it an..." See mored leave it there for 30 minutes. Then rinse the eggplant off. The salt soaks up the water somehow, yet the water rinse doesn't get through! We make a lot of baked eggplant in my house, and I always have a disaster if I skip this step to save time. (It's fine though if you're just breading and frying it)."
"Well, with all due respect to the previous reviewers of this recipe, I liked it! I went with more tomato paste than the recipe called for, along with some diced tomatoes and italian seasonings. Coming..." See more from a steak-loving man who has never really been that big into veggies, I find this recipe a great way to get vegetables into my diet with a little bit of taste."
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