Sardinia-Style Aubergines

13 Reviews
73% would make this recipe again

Baked aubergines, with garlic, parsley, and tomatoes.

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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 %
More info

DIABETES Exchange

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

13 Reviews (11 with rating only) 73% would make this recipe again
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My Notes

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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

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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

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