Roasted Eggplant and Mushrooms

Roasted Eggplant and Mushrooms

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"Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling."

Ingredients

55 m servings 118 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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.
  3. 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.
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Reviews

31
  1. 44 Ratings

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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...

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. ...

You can add a little zip to this by increasing garlic, adding some freshh Romas quartered, and some crushed red pepper.