Eggplant Tomato Bake
Eggplant Tomato Bake
Wedge Blade
Time: Prep 10 min | Cook 25 min | Total 35 min
★ ★ ★ ★ ☆ 4.6/5
Bite-sized Recipe
Wedge-cut eggplant and tomatoes using the Wedge Blade, layer and roast with garlic and olive oil for a rustic meal-prep bake.
Intro
This budget-friendly tray bake is full of flavor thanks to caramelized veggies and simple seasoning.
What You’ll Need
1 small eggplant, wedged
2 tomatoes, wedged
1 garlic clove, minced
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
Blades to Use
Prep Tip
Wedge Blade delivers thick, meaty slices perfect for baking.
Instructions
Step 1
Wedge-cut eggplant and tomatoes
Step 2
Layer in a baking dish with garlic and seasoning
Step 3
Drizzle with oil and cover with foil
Step 4
Bake at 375°F for 25 minutes
Step 5
Cool and portion into containers
For Extra Bite
Top with shredded mozzarella before baking
Nutrition per Serving
Calories: 290
Protein: 6 g
Carbohydrates: 22 g
Fat: 18 g
Fiber: 8 g
Sugar: 7 g
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