"Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling." — PSPINRAD
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medium eggplant, peeled and cubed
yellow onion, chopped
1 (8 ounce) package
1 1/2 tablespoons
salt and pepper to taste
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. Coming from a steak-loving man who has never really been that big into veggies, I find this recipe a great way to get vegetables into my diet with a little bit of taste.
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 it and leave it there for 30 minutes. Then rinse the eggplant off. The salt soaks up the water somehow, yet the water rinse doesn't get through! We make a lot of baked eggplant in my house, and I always have a disaster if I skip this step to save time. (It's fine though if you're just breading and frying it).
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 some pepper flakes and shredded cheese. Then baked it longer than called for, when I stirred it I determined when it was baked enough. As soon as it came out of the oven it was too soupy, but I let it set and the consistency was perfect. My Italian born sister-in-law makes eggplant parmesan and the taste of this was almost the same, without so much fat. I will use it often.
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 veges, & this didn't float my boat. Thanks anyway Phoebe ;)
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 a quarter of a cup of freshly chopped herbs: rosemary, thyme and basil; and 12 coursely chopped sun-dried tomatoes packed in oil, with a tablespoon of their oil. I spread this new mixture across the bottom of a large lasagna pan and roasted under the broiler for 10 minutes, stirring a couple of times. Now it is robust, not runny. Works well with feta cheese and is an excellent compliment to the other garden vegetable filling my basket just now.
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.
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 it. It made a great and easy weekday meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Eggplant and Mushrooms
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 118
** Calories from Fat: 10
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