Roasted Eggplant in Tomato Sauce
Ingredients
Metric
1 kg ~ 2 medium eggplant
½ tbsp olive oil for roasting
¼ tsp salt
Sauce:
1 can ~ 400 g chopped tomatoes
½ tbsp agave syrup
1 tsp cinnamon powder
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
Optional Garnish:
2 tbsp fresh parsley or basil
2 tsp sesame seeds
US
2 lb ~ 2 medium eggplant
½ tbsp olive oil for roasting
¼ tsp salt
Sauce:
1 can ~ 13 oz chopped tomatoes
½ tbsp agave syrup
1 tsp cinnamon powder
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
Optional Garnish:
2 tbsp fresh parsley or basil
2 tsp sesame seeds
MAKES2 portions
PREP TIME5 minutes
COOKING TIME30 minutes
TOTAL TIME35 minutes
Steps
1Add chopped tomatoes, agave syrup, onion powder, garlic powder, cinnamon and salt to a mixing bowl.
2Mix to combine to make the sauce and set aside.
3Preheat the oven to 200°C (400°F) Fan. Peel and quarter the eggplants. Cut into equal pieces. Add the eggplant to an oven-safe dish, preferably cast iron. Lightly coat or spray the eggplant with olive oil and sprinkle it with salt. Mix to coat.
4Roast in the middle of the oven for 15 minutes.
5Pour the sauce over the eggplant.
6Mix to combine using a spoon.
7Roast for another 15 minutes.
8Garnish with fresh parsley or basil (whatever is in season). Sprinkle with sesame seeds. Serve with bread.
Nutritional Info
Makes 2 portions
280 Calories per portion
7g protein
60g carbohydrates
16g fiber
5g fat
280 Calories per portion
7g protein
60g carbohydrates
16g fiber
5g fat
High in Vitamins B1, B3, B6, Folate, C, E, K
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
