Side dishe for 4

Baked Eggplant

Name: Baked Eggplant
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 ea. medium eggplants; 1/4 lb button mushrooms; 1/2 lb tomatoes; 1 cup chopped onions; 4 cloves garlic; 1 tsp salt or to taste (optional); 1/2 tsp cinnamon; freshly-ground black pepper to taste (optional); 2 tsp extra virgin olive oil; 2/3 cup walnuts; 3 heaping tbsp capers; 1 can (6 oz) tomato paste; 2 1/2 small tomatoes

Eggplant halves bake with mushrooms, tomatoes, onions, garlic, walnuts, and capers under a savory tomato topping.

$3.09per serving $$

50 minstart to table

4servings

Mediterranean Vegetarian Vegan Dairy-free Gluten-free Low-carb Side dishes

Ingredients

2 ea. medium eggplants
1/4 lb button mushrooms
1/2 lb tomatoes
1 cup chopped onions
4 cloves garlic
1 tsp salt or to taste (optional)
1/2 tsp cinnamon
freshly-ground black pepper to taste (optional)
2 tsp extra virgin olive oil
2/3 cup walnuts
3 heaping tbsp capers
1 can (6 oz) tomato paste
2 1/2 small tomatoes

Steps

Heat the oven to 400 F and halve the eggplants lengthwise.
Scoop out most of the eggplant flesh, chop it, and place the shells in a baking dish.
Heat the olive oil in a skillet over medium heat, then cook the onions, garlic, mushrooms, chopped eggplant, and tomatoes for 10 minutes.
Stir in the cinnamon, walnuts, capers, tomato paste, salt, and pepper, then cook for 5 minutes.
Fill the eggplant shells with the mixture and cover them with the remaining small tomatoes.
Bake for 20 minutes until the eggplant is tender.

Ingredient list based on the Wikibooks Cookbook (CC BY-SA 4.0). Steps and description written by Salefork.