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Olivia

Baked Eggplant Halves

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Baked eggplant halves topped with tomatoes and red onions in olive oil for a simple vegetarian meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Main Course, Snack
Cuisine: American, Mediterranean
Calories: 139
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 eggplants halved lengthwise
  • 2 tablespoons olive oil
  • 1 cup tomatoes diced
  • ½ cup red onion diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Dish
Baking Dish
$24.99
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Oven Baking pans
Baking Sheet
Baking Sheet
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Baking Sheet

Cooking Instructions
 

  1. Preheat oven to 400°F.
  2. Score the cut side of the eggplant halves.
  3. Brush with olive oil and sprinkle with salt and black pepper.
  4. Place cut-side up on a baking sheet.
  5. Bake for 30 minutes until tender.
  6. In a bowl, mix diced tomatoes and red onion with a small drizzle of olive oil.
  7. Remove eggplant from oven and top with tomato and onion mixture.
  8. Return to oven and bake for 10 minutes.
  9. Sprinkle parsley on top before serving.

Nutrition

Calories: 139kcalCarbohydrates: 17gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 95mgPotassium: 674mgFiber: 8gSugar: 10gVitamin A: 535IUVitamin C: 14mgCalcium: 35mgIron: 1mg

Notes

Score eggplant for even cooking.
Use ripe tomatoes for best flavor.
Serve warm for best texture.

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