Aubergine roasted in Tomato Sauce
40
This is loosely based on a Turkish dish I recently learned how to make. It's tomatoy aubergines with rice.
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.
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?
