Eggplant zucchini tomato roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
5 tbsp Basil 1 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh 2 clove Garlic 0.50 cup, chopped Onions, raw 1 cup, sliced Zucchini 1.50 cup, chopped or sliced Red Ripe Tomatoes 0.10 cup, sliced Jalapeno Peppers 5 tbsp Cilantro, raw
Peel and slice eggplant
Lay in the bottom 9x13 baking pan, use cooking spray
Place garlic, onions, jalapeno, basil and the tomatoes in chopper, blend until like a salsa.
Spoon half over eggplant.
Add beans
Add slices of zucchini over this
Spread salsa over zucchini.
Cover with foil and bake at 350 for 45 minutes.
Serving Size: 5 1.25 cup servings
Lay in the bottom 9x13 baking pan, use cooking spray
Place garlic, onions, jalapeno, basil and the tomatoes in chopper, blend until like a salsa.
Spoon half over eggplant.
Add beans
Add slices of zucchini over this
Spread salsa over zucchini.
Cover with foil and bake at 350 for 45 minutes.
Serving Size: 5 1.25 cup servings
Nutritional Info Amount Per Serving
- Calories: 50.0
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 9.5 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 3.9 g
- Protein: 2.0 g
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