Mediterranean Roasted Eggplant with Tomato Sauce
A wonderful recipe to enjoy in the summer when eggplant is in season. Top this side dish with freshly ground black pepper if desired.
- Yield
- 4 servings
- Serving size
- 1/4 recipe
- Rating
- 3.39 of 5 (51 ratings)
Food groups
- Dairy: 1/4 cups
- Vegetables: 2 3/4 cups
Ingredients
- 2 medium eggplants
- vegetable oil spray, as needed
- 1 cup low-sodium pizza or spaghetti sauce
- 1/2 cup low-fat plain yogurt
- 1 garlic clove (finely chopped)
Directions
- Wash hands with soap and water.
- Preheat the oven to 350 degrees F. Wash and remove the stem end, and slice the eggplants into 1/2-inch slices.
- Spray a baking pan with vegetable oil spray and lay the eggplant in the pan in a single layer.
- Spoon low-sodium pizza or spaghetti sauce on each slice.
- Bake 30 minutes in the preheated oven.
- Stir the yogurt and garlic together.
- Drizzle the sauce in thin lines on each of the eggplant slices before serving.
- You can do this easily by putting the sauce in a plastic squirt bottle or using a spoon.
- Serve immediately as an entrée or side dish.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 98.72 |
| Total Fat | 1.11 g |
| Saturated Fat | 0.43 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 1.84 mg |
| Carbohydrates | 20.47 g |
| Dietary Fiber | 8.48 g |
| Total Sugars | 13.26 g |
| Added Sugars included | 0 g |
| Protein | 4.87 g |
| Calcium | 89 mg |
| Potassium | 837 mg |
| Sodium | 34.28 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 50 mg |
| Phosphorus | 123 mg |
| Selenium | 2 mg |
| Zinc | 1 mg |
| Vitamin A | 20 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 9 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 11 mcg |
| Folate | 56 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 28 mg |
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Source
Recipe by: Adapted from Do Yourself a Flavor by Graham Kerr — Arizona Health Zone
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/mediterranean-roasted-eggplant-tomato-sauce. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.