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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Gleaming skin; a plump elongated shape: the eggplant is a vegetable you'd want to caress with your eyes and fingers, even if you didn't know its luscious flavor." -Roger Verge, Chef

The refrigerator light goes on...

This is a great combination and one that I decided upon while sitting in a small Italian restaurant eating roasted eggplant and a salad with the sun dried tomato dressing. They just seem perfect together. The eggplant is rich and creamy and the tomatoes are at once piquant and full of umami. All you need is a bit of salt for seasoning and you are good to go.

 

 

Roasted Eggplant with Sun-Dried Tomatoes



Servings = 4 | Serving size =1/4 eggplant with sauce

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers and is good on sandwiches.

4 medium sun-dried tomatoes (dry; not packed in water or oil)
1/2 cup boiling water
1/8 tsp salt
4 tsp olive oil (divided)
1 large eggplant (sliced lengthwise into quarters)

Roasted Eggplant with Sun-Dried Tomatoes
Place a large skillet in the oven and preheat the oven to 325F.

Place the boiling water in a small bowl and add the sun-dried tomatoes. Allow to steep for a minimum of 30 minutes (up to 90 minutes).

Place the sun-dried tomatoes, along with their water, in a blender or mini-chopper, add 3 teaspoons of the oil and the salt, then puree until smooth.

Place 1 teaspoon olive oil in the skillet in the oven and add the quartered eggplant, skin side down.

Paint or coat the exposed flesh of the eggplant with the sun-dried tomato sauce, using all of the sauce.

Return the pan to the oven and roast for 25 to 30 minutes.

Serve.

Nutrition Facts

Serving size = 1/4 eggplant with sauce

Servings = 4

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Amount Per Serving

Calories 72 Calories from Fat 44
  % Daily Value
Total Fat 5g 7%
    Saturated Fat 1g 2%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 117mg 5%
Total Carbohydrates 7g 4%
    Dietary Fiber 4g 13%
    Sugars 4g  
Protein 1g  
Vitamin A 0% Vitamin C 5%
Calcium 0% Iron 1%
Vitamin K 8 mcg Potassium 330 mg
Magnesium 20 mg