Simple Baked Eggplant
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Gluten-Free and Vegan
Course:
Entree
Cuisine:
American
Keyword:
simple, eggplant
Servings: 2 people
Calories: 280 kcal
Ingredients
- 1 large eggplant
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1 cup Pomi strained tomatoes plus more for serving
- 1/4 cup fresh arugula
- 2 Tbsp. fresh dill finely chopped
- 1/4 cup ground cashews
- 2 Tbsp. Dijon mustard
Instructions
-
Pre-heat oven to 350 degrees F. Prepare a large baking dish with non-stick cooking spray.
-
Slice eggplant in half. Then, slice each half into 1/4 inch slices.
-
Place eggplant in prepared baking dish in a single layer.
-
Spritz eggplant slices with olive oil; sprinkle with sea salt. Drizzle strained tomatoes atop eggplant along with arugula, dill, ground cashews and Dijon.
-
Transfer to the oven. Bake for 10-15 minutes or until golden brown.
-
Remove from oven; set aside to cool.
-
Serve with more strained tomatoes , if desired. Enjoy!
Nutrition Facts
Simple Baked Eggplant
Amount Per Serving
Calories 280
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 698mg30%
Potassium 1353mg39%
Carbohydrates 32g11%
Fiber 11g46%
Sugar 16g18%
Protein 9g18%
Vitamin A 1935IU39%
Vitamin C 32mg39%
Calcium 97mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.