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Roasted Eggplant and Mushrooms

Roasted Eggplant and Mushrooms

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
PSPINRAD

PSPINRAD

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

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

Bella
65

Bella

9/7/2007

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 and 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).

ICECAPTAIN19
26

ICECAPTAIN19

4/27/2004

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 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.

STELLA M. PATON
18

STELLA M. PATON

2/6/2003

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

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