This baked eggplant dish reflects the Let’s Veg lifestyle of simple, vegetable-forward meals.
Eggplant becomes tender while supporting steady, nourishing energy.
Fresh tomatoes and red onions bring brightness without heaviness.
Prepared with olive oil and everyday ingredients, it fits into mindful routines.
A warm, balanced recipe that supports calm and wholesome eating.
Baked Eggplant Halves
Baked eggplant halves topped with tomatoes and red onions in olive oil for a simple vegetarian meal.
Ingredients
Equipment
Oven Baking pans
Baking Sheet
Cooking Instructions
- Preheat oven to 400°F.
- Score the cut side of the eggplant halves.
- Brush with olive oil and sprinkle with salt and black pepper.
- Place cut-side up on a baking sheet.
- Bake for 30 minutes until tender.
- In a bowl, mix diced tomatoes and red onion with a small drizzle of olive oil.
- Remove eggplant from oven and top with tomato and onion mixture.
- Return to oven and bake for 10 minutes.
- Sprinkle parsley on top before serving.
Nutrition
Notes
Score eggplant for even cooking.
Use ripe tomatoes for best flavor.
Serve warm for best texture.