Oven-Roasted Eggplant with Mushrooms
Oven-Roasted Eggplant with Mushrooms brings together tender eggplant, earthy mushrooms, and zucchini, all concentrated in flavor with a touch of tomato. The vegetables develop caramelized edges and a rich, savory depth that works beautifully as a hearty side or tucked into sandwiches and wraps. Serve warm for dinner or as a versatile component in meal prep.
- Prep10 mins
- Cook45 mins
- Serves2
- DifficultyEasy
- 1
Preheat the oven to 450 degrees F (230 degrees C).
- 2
Place the eggplant, zucchini, onion, and mushrooms in a 2-quart casserole dish. In a small bowl, mix the tomato paste with the water, then stir in the garlic, basil, salt, and pepper. Pour this over the vegetables and mix well.
- 3
Bake in the preheated oven for 45 minutes, or until the eggplant is tender, stirring occasionally. Add water as needed if the vegetables start to stick; however, they should be fairly dry with slightly browned edges.
- Calories 225.34 kcal Moderate
- Protein 4.53 g Low Source
- Carbs 46.71 g Moderate
- Total Fat 0.96 g Low Source
- Saturated Fat 0.06 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 991.97 mg High
- Fiber 16.85 g Good Source
- Sugar 16.59 g High
- Added Sugar 2.49 g Low Source
- Calcium 279.97 mg Good Source
- Iron 5.68 mg Good Source
- Potassium 1396.95 mg Good Source
- Vitamin A 28.02 mcg_rae Low Source
- Vitamin C 38.35 mg Good Source
- Vitamin D 6.0 mcg Good Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅