Baked Eggplant With Tomato Chutney

Name: Baked Eggplant With Tomato Chutney
Prep time: 53 min
Cook time: 53 min
Total time: 53 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 0 teaspoons black pepper; 411 grams can diced tomatoes; 1 medium eggplant; 1 Tbsp chopped fresh basil or 1 tsp dried; 1 clove garlic, chopped; 2 Tbsps olive oil, divided; 1 onion, chopped; 59 milliliters pine nuts; 0 teaspoons salt

Baked Eggplant With Tomato Chutney is a gluten free, primal, and whole 30 side dish. This recipe serves 2. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 414 calories, 9g of protein, and 27g of fat. A mixture of balsamic vinegar, eggplant, basil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 53 minutes.