RCI-VG.004.1230.001
Simple Baked Eggplant
Simple Baked Eggplant from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- eggplant sliced ½" thick1 unit
- 1 unit
- basil to taste1 unit
- low-sodium tamari to taste1 unit
- balsamic vinegar to taste1 unit
- red bell pepper1 unitsliced to taste
Method
1
Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
2
Slice the eggplant into ½-inch thick rounds. Arrange the slices in a single layer on the prepared baking sheet.
3
Slice the red bell pepper into strips and the tomato into rounds. Set aside.
4
Lightly brush or drizzle the eggplant slices with low-sodium tamari and balsamic vinegar to coat both sides evenly.
5
Bake the eggplant slices for 15 minutes until they begin to soften and the undersides start to brown.
15 minutes
6
Remove the baking sheet from the oven and top each eggplant slice with tomato and red bell pepper slices in an even distribution.
7
Return to the oven and bake for an additional 12-15 minutes until the eggplant is tender and the vegetables are heated through.
14 minutes
8
Remove from the oven and scatter fresh basil over the top to taste. Serve warm or at room temperature.