Roasted Eggplant and Mushrooms

Roasted Eggplant and Mushrooms

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

55 m servings 118 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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.
  3. 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.

Reviews

31
  1. 44 Ratings

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Most helpful positive review

Well, with all due respect to the previous reviewers of this recipe, I liked it! I went with more tomato paste than the recipe called for, along with some diced tomatoes and italian seasonings. ...

Most helpful critical review

For folks who had a watery mess on their hands -- before you chop your eggplant but after you take the skin off, place it in a colander and generously sprinkle salt all over it. Put a plate over...

For folks who had a watery mess on their hands -- before you chop your eggplant but after you take the skin off, place it in a colander and generously sprinkle salt all over it. Put a plate over...

Well, with all due respect to the previous reviewers of this recipe, I liked it! I went with more tomato paste than the recipe called for, along with some diced tomatoes and italian seasonings. ...

You can add a little zip to this by increasing garlic, adding some freshh Romas quartered, and some crushed red pepper.

I was looking for a recipe without frying or using bread crumbs, etc. I used this one, put a can and a half of Italian herbed tomato sauce, more onion, yellow squash instead of zucchini, and so...

This wasn't my favorite. I think that it may have a bit of hope if there was something else added like maybe some cut up spicy Itialian sausage or something. These are some of my favorite vege...

Surprisingly robust this was not. To salvage my ingredients, which were swimming sadly tasteless water, I extended the roasting time another 20 minutes. When that failed I got creative...I added...

My husband and I loved this recipe. I made a few changes by adding more onion and doubling the sauce recipe. I also roasted it in a 9 by 11 pan and put 4 Italian sausages on top to roast with ...

I left out the mushrooms (didn't have any) and added tons of spices...red pepper flakes, paprika, lots of garlic, black pepper. I topped the dish w/ a little feta cheese for the last 10 minutes ...

I found this dish very bland. It really doesn't have any spices or strong flavors in it, and eggplant and zucchini aren't vegetables with a lot of natural flavor.