The split eggplants are baked in the oven until soft. The pulp is scraped out of the skins and added to the other sautéd vegetables then divided between the eggplant halves to create a lovely dish that’s perfect for a simple family meal or dinner for guests.
Ingredients
- 2 small eggplants, halved lengthwise
- 1 Tbsp. olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (14 oz.) can diced tomatoes, drained
- ¼ cup packed chopped fresh basil
- 1 Tbsp. balsamic vinegar
- ¼ tsp. pepper
- ¼ tsp. salt
Directions
- Preheat oven to 350ºF. Coat a baking sheet with nonstick spray.
- Place eggplants cut side down on the baking sheet. Bake until tender (10-15 minutes). Scrape the pulp from the eggplant, reserving the shell. Coarsely chop the pulp.
- While eggplant is baking, heat oil in a frying pan over medium heat. Sauté the onion and garlic until tender (5 minutes).
- Add the eggplant pulp and tomatoes and cook until eggplant is fully soft (3-5 minutes). Stir in the basil, vinegar, pepper, and salt.
- Spoon the mixture into the eggplant shells and return to the oven to heat through (5-10 minutes).
Nutrition Facts
4 servings per container
Serving Size 321 g
| Amount per serving | ||
|---|---|---|
| Calories | 115 | |
| % Daily Value* | ||
| Total Fat 4g | 5% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 0.5g | ||
| Monounsaturated Fat 2.5g | ||
| Cholesterol 0mg | 0% | |
| Sodium 300mg | 13% | |
| Total Carbohydrate 19g | 7% | |
| Dietary Fiber 6g | 21% | |
| Total Sugars 10g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 2g | ||
| Protein 3g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 55.1mg | 4% | |
| Iron 0.9mg | 6% | |
| Potassium 470mg | 10% | |
| Vitamin A 82.8mcg | 10% | |
| Vitamin C 18.7mg | 20% | |
| Vitamin E 1mg | 6% | |
| Vitamin K 19.4mcg | 15% | |
| Thiamin 0.1mg | 8% | |
| Riboflavin 0.1mg | 8% | |
| Niacin 1.6mg | 15% | |
| Vitamin B6 0.2mg | 10% | |
| Folate 46.9mcg | 12% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 1.4mcg | 4% | |
| Chloride 10mg | 0% | |
| Pantothenate 0.5mg | 20% | |
| Phosphorus 57.2mg | 4% | |
| Iodine 0.8mcg | 0% | |
| Magnesium 30.6mg | 8% | |
| Zinc 0.4mg | 0% | |
| Selenium 0.9mcg | 2% | |
| Copper 0.2mg | 20% | |
| Manganese 0.5mg | 20% | |
| Chromium 0mcg | 0% | |
| Molybdenum 10.5mcg | 25% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Eggplant, Diced Tomatoes (tomatoes, Tomato Juice, Less Than 2% Of: Salt, Calcium Chloride, Citric Acid), Onion, Balsamic Vinegar, Olive Oil, Basil, Garlic, Salt, Black Pepper.
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