Eggplant and tomato bake
A delicious dish and ideal to serve with crusty wholemeal breads.
2 cups diced tomatoes
3-5 long thin eggplants, sliced into 3-4 cm chunks
freshly ground pepper, to taste
½ cup grated edam cheese
¼ cup chopped parsley
Preheat oven to 180°C.
Spray a baking dish with canola oil.
Place tomatoes in the dish and then stand the eggplant chunks in the tomatoes.
Sprinkle with pepper and salt.
Cover with grated cheese.
Place in the preheated oven and cook for 20-25 minutes or until bubbling and golden brown.
Remove from oven and sprinkle with chopped parsley.
Cooking times may vary depending on the size of the eggplant.
Add chopped pitted black olives to the tomatoes.
Nutrition Information Panel
|- saturated fat||1.5g|