Sardinia-Style Aubergines

13 Reviews
73% would make this recipe again

Baked aubergines, with garlic, parsley, and tomatoes.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 20 min
180 calories/serving

Ingredients

2 aubergines / eggplants, small size 360 g
1 tbsp Parsley and Garlic Base 15 mL
3 tbsp canned tomatoes (diced) 45 g
2 tbsp olive oil 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

If small aubergines are not available, they may be substituted by large ones. In such case, they should be sliced crosswise rather than lengthwise, so they will cook as fast.

Method

  1. Preheat the oven to 205°C/400°F.
  2. Prepare the aubergines. Cut them in half lengthwise, leaving the skin intact. Place the halves onto an oiled baking sheet, skin side down. To avoid tipping, cut off a small slice from the rounded skin side.
  3. Make check pattern incisions on the cut surfaces of the aubergines. Coat with oil followed by the parsley and garlic base. Add the diced tomatoes, salt, and pepper.
  4. Bake in the middle of the oven for about 20-25 min until the aubergines are soft and nicely coloured. The cooking time may vary quite a lot depending on the aubergines size and freshness. Serve.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

180

Fat

17 g

26 %

Saturated 2.3 g
+ Trans 0 g

11 %

Cholesterol

0 mg

Sodium

30 mg

1 %

Carbohydrate

9 g

3 %

Fibre

5 g

20 %

Sugars

4 g

Net Carbs

4 g

Protein

2 g

Vitamin A

7 %

Vitamin C

14 %

Calcium

2 %

Iron

5 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin E, Vitamin K
Good source of  :
Fibre, Folacin, Manganese, Potassium
Source of  :
Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Vitamin A, Vitamin B6, Vitamin C
Low  :
Sodium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats 3 ½

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

13 Reviews (11 with rating only) 73% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
september 01, 2012 | I would make this recipe again

I thought I was not a fan of eggplant until I made this. We make it regularly. I serve it over quinoa and it is awesome!

Useful 0
may 24, 2010 | I would make this recipe again

Did not know that eggplant could be so delicious!

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.