Roasted Eggplant and Onions
Servings: 6
Calories: 199kcal
Ingredients
- 3-4 medium eggplants chopped into bite sizes
- 2 sweet onions sliced in half circles
- 2-3 garlic cloves chopped finely
- 2 cups canned tomatoes I like San Marzano or Jovial brand
- 1 teaspoon italian spices
- salt / pepper to taste
- 1/4 cup extra virgin olive oil or melted ghee
Instructions
- Pre-heat oven to 400ºF.
- Spread all ingredients on a baking sheet tossing to coat (I line mine with parchment paper).
- Bake for 35-45 minutes, tossing a couple of times during cooking.
Notes
- I like to add chopped zucchini or red bell peppers, if I have it around
- Roasted eggplants go great with fresh burrata or shredded parmesan
- Sprinkle red pepper flakes for extra zing
Nutrition
Calories: 199kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 120mg | Potassium: 892mg | Fiber: 9g | Sugar: 17g | Vitamin A: 226IU | Vitamin C: 18mg | Calcium: 72mg | Iron: 2mg