Roasted Eggplant and Mushrooms

3.7
(54)
39 Reviews
3 Photos

Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.

Submitted by Phoebe S. Spinrad
Updated on November 23, 2024
3
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Servings:
2
Yield:
2 servings
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Ingredients

Original recipe (1X) yields 2 servings

  • 1 medium eggplant, peeled and cubed

  • 2 small zucchini, cubed

  • ½ small yellow onion, chopped

  • 1 (8 ounce) package mushrooms, sliced

  • 1 ½ tablespoons tomato paste

  • ½ cup water

  • 1 clove garlic, minced

  • ½ teaspoon dried basil

  • salt and pepper to taste

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.

  3. Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

64 home cooks made it!

Nutrition Facts (per serving)

118 Calories
1g Fat
26g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 118
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 111mg 5%
Total Carbohydrate 26g 9%
Dietary Fiber 9g 32%
Total Sugars 13g
Protein 7g 13%
Vitamin C 19mg 21%
Calcium 54mg 4%
Iron 3mg 16%
Potassium 1303mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.