Baked Eggplant
Baked Eggplant enhances any meal with delicious depth and texture side dish. By following these steps and tips, you’ll be able to make delicious and nutritious baked eggplant, perfect as a standalone side dish or a versatile ingredient in a variety of recipes. What’s more, baked eggplant is ideal as a topping for recipes that call for additional ingredients, allowing them to blend into the porous eggplant flesh for a deeper, richer taste.
Baked Eggplant is a delicious dish that can be prepared with a variety of ingredients and preparation methods whether enjoyed as a simple grilled side dish or as part of a more elaborate eggplant parmesan dish, it makes a healthy and delicious addition to any meal one can appreciate the versatility and culinary potential of baked eggplant.
- 1 Round green pepper
- 1 Round green pepper
- 1 Round tomato
- 1 Round onion
- 1 Eggplant (cut horizontally to create a pocket)
- 1 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1/2 teaspoon Red pepper
- 5 grams Fresh basil
- 1 Fresh garlic clove
- 2 tablespoons Olive oil
- 1 tablespoons Lemon juice
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Red pepper
Place the green pepper, tomato, and onion inside the eggplant, creating a flavorful stuffed vegetable.
Place the stuffed eggplant on an oven tray, drizzle with 1 tablespoon of olive oil, then sprinkle with salt, black pepper, and red pepper.
Preheat your oven to 220°C (428°F). Bake the eggplant for 1 hour, until it becomes tender.
In a small bowl, combine basil, garlic, olive oil, lemon juice, salt, black pepper, and red pepper. Stir well.
Once the eggplant is out of the oven, pour the basil-garlic sauce over the surface. Serve warm. Enjoy your flavorful stuffed eggplant.
Servings: 1 ServingCalories:179kcalTotal Fat:12gSaturated Fat: 3gCholesterol:7mgSodium:1332mgPotassium:834mgTotal Carbohydrate:21gDietary Fiber: 6gSugars: 11gProtein:7gVitamin A: 162IUVitamin C: 13mgCalcium: 74mgIron: 1.73mg
Sauté the chopped vegetables before stuffing the eggplant.
Feel free to add other vegetables like zucchini, mushrooms, or carrots.
Sprinkle some grated Parmesan or mozzarella cheese over the filling before baking.
Serve with a side of crusty bread to soak up the delicious juices.
Eating is a shared experience, a delight, and a passion for me. I think it's important to consume tasty, nutritious food that tastes wonderful. My meals are easy to make and work with a variety of schedules. You'll discover protein-rich main meals, keto breakfasts, low-carb supper ideas, and more!
