Roasted Eggplant and Mushrooms

3.7

(54)

39 Reviews

3 Photos

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

Submitted by Phoebe S. Spinrad

Updated on August 8, 2022

3

Prep Time:

10 mins

Cook Time:

45 mins

Total Time:

55 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

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

Directions

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

Nutrition Facts (per serving)

118	Calories
1g	Fat
26g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 118
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Sodium 111mg	5%
Total Carbohydrate 26g	9%
Dietary Fiber 9g	32%
Total Sugars 13g
Protein 7g	13%
Vitamin C 19mg	21%
Calcium 54mg	4%
Iron 3mg	16%
Potassium 1303mg	28%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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