Mediterranean Roasted Eggplant with Tomato Sauce
A wonderful recipe to enjoy in the summer when eggplant is in season. Top this side dish with freshly ground black pepper if desired.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 recipe
99
Calories
5g
Protein
21g
Carbs
1g
Fat
8g
Fiber
13g
Sugar
34mg
Sodium
Saturated Fat 0 g · Cholesterol 2 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
eggplants
2 medium
vegetable oil spray, as needed
low-sodium pizza or spaghetti sauce
1 cup
low-fat plain yogurt
1/2 cup
garlic clove
1 · finely chopped
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat the oven to 350 degrees F.
- 3
Wash and remove the stem end, and slice the eggplants into 1/2-inch slices.
- 4
Spray a baking pan with vegetable oil spray and lay the eggplant in the pan in a single layer.
- 5
Spoon low-sodium pizza or spaghetti sauce on each slice.
- 6
Bake 30 minutes in the preheated oven.
- 7
Stir the yogurt and garlic together.
- 8
Drizzle the sauce in thin lines on each of the eggplant slices before serving. You can do this easily by putting the sauce in a plastic squirt bottle or using a spoon.
- 9
Serve immediately as an entrée or side dish.
Source: USDA MyPlate Kitchen · Adapted from Do Yourself a Flavor by Graham Kerr Arizona Health Zone
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