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Aubergine roasted in Tomato Sauce

 
Aubergine roasted in Tomato Sauce
26

This is loosely based on a Turkish dish I recently learned how to make. It's tomatoy aubergines with rice.

Yield

4

servings

Prep

30

min

Cook

45

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 whole eggplant
Diced into large cubes 1.5cm
*
1 large onions
cut into 4 then sliced
1 clove garlic
crushed
800 grams tomatoes, canned, crushed
tinned chopped tomato
1 large olive oil
plenty
*

Directions

Dice the aubergine into large chunks and put into a baking dish. Douse in olive oil (it soaks up a lot, so be generous) and put into the oven at gas mark 6 for about 15 minutes mixing them up half way.

Meanwhile put some rice on to cook.

While those cook, put the tinned tomatoes and garlic into a pan with another gush of olive oil and some salt. Mix well and let it simmer for 5 minutes.

Once the aubergines are ready, add the onions and tomato sauce and mix together. Return to the oven for another 15 minutes.

Spoon the final mixture onto a pile of rice, and enjoy.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 238g (8.4 oz)
Amount per Serving
Calories 807% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 266mg 11%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 18%
Sugars g
Protein 7g
Vitamin A 28% Vitamin C 36%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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