Roasted Eggplant and Mushrooms

Vegetable Side Dish - Side Dish

Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.

Brief

Prep 10 mins

Cook: 45 mins

Total: 55 mins

Servings: 2

Yield: 2 servings

Roasted Eggplant and Mushrooms

Ingredients

1 medium eggplant

peeled and cubed

2 small zucchini

cubed

½ small yellow onion

chopped

1 (8 ounce) package mushrooms

sliced

1 ½ tablespoons tomato paste

½ cup water

1 clove garlic

minced

½ teaspoon dried basil

salt and pepper to taste

Side Dish

Directions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Place eggplant zucchini onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water and stir in garlic basil salt and pepper. Pour over the vegetables and mix well.

Step 3

Bake in preheated oven for 45 minutes or until eggplant is tender stirring occasionally. Add water as necessary if vegetables begin to stick; however vegetables should be fairly dry with slightly browned edges.

Nutritional Information

Roasted Eggplant and Mushrooms

Servings Per Recipe:2

Calories: 117.9

% Daily Value *

Protein: 6.6g 13%

Carbohydrates: 25.8g 8%

Dietary Fiber: 9g 36%

Sugars: 13.3g

Fat: 1.1g 2%

Saturated Fat: 0.2g 1%

Vitamin A Iu: 764.3IU 15%

Niacin Equivalents: 7.5mg 58%

Vitamin B6: 0.4mg 26%

Vitamin C: 19.2mg 32%

Folate: 79.7mcg 20%

Calcium: 54mg 5%

Iron: 2.9mg 16%

Magnesium: 73.7mg 26%

Potassium: 1302.8mg 37%

Sodium: 111.1mg 4%

Calories From Fat: 9.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.