Roasted Eggplants and Tomatoes

Name: Roasted Eggplants and Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters dried plain bread crumbs; 397 grams diced tomatoes, drained; 4 Japanese eggplants, halved lengthwise; 4 teaspoons minced garlic; 6 Tbsps olive oil; 1 teaspoons dried oregano leaves; 4 Roma tomatoes, halved lengthwise; 8 servings Salt and freshly ground black pepper

Roasted Eggplants and Tomatoes requires about 45 minutes from start to finish. One portion of this dish contains roughly 4g of protein, 11g of fat, and a total of 192 calories. For $1.16 per serving, you get a side dish that serves 8. Head to the store and pick up bread crumbs, canned tomatoes, salt and pepper, and a few other things to make it today. It is a good option if you're following a dairy free diet.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Line a heavy large baking sheet with foil.

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Baking Sheet

Aluminum Foil

Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet.

Ingredients you will need

Roma Tomato

Eggplant

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Baking Sheet

Brush with 2 tablespoons of oil.

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Cooking Oil

Sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants.

Ingredients you will need

Eggplant

Tomato