Eggplant Delight
Solène
over 1 year ago
A delicious and healthy dish made with fresh eggplants and a blend of flavorful ingredients.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
180
Protein
5g
Fat
8g
Sat Fat
1g
Carbs
25g
Chole
0mg
Fiber
8g
Sugar
12g
Sodium
350mg
Ingredients
- 2 large eggplants
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 can of diced tomatoes
- 1 tablespoon of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/2-inch thick rounds.
- Sprinkle salt on both sides of the eggplant slices and let them sit for 15 minutes to remove excess moisture.
- Rinse the eggplant slices and pat them dry with a paper towel.
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion, minced garlic, and diced bell peppers to the skillet. Sauté until the vegetables are softened.
- Add the diced zucchini, canned tomatoes, dried oregano, dried basil, salt, and pepper to the skillet. Stir well to combine.
- Simmer the vegetable mixture for 10 minutes, allowing the flavors to meld together.
- Meanwhile, arrange the eggplant slices on a baking sheet and brush them with olive oil.
- Bake the eggplant slices in the preheated oven for 15-20 minutes, or until they are tender and slightly golden.
- Remove the eggplant slices from the oven and let them cool slightly.
- Spread a layer of the vegetable mixture on each eggplant slice.
- Roll up the eggplant slices and secure them with toothpicks.
- Place the rolled eggplant slices in a baking dish and bake for an additional 10 minutes to heat through.
- Serve the eggplant delight hot, garnished with fresh herbs if desired.
How does this recipe look?
Find your next favorite recipe with AI