Enjoy a healthy and light Spanish-inspired dish with roasted eggplant topped with homemade tomato sauce and fresh basil. This meal is low in calories and rich in antioxidants, making it a nutritious and delicious choice.
Roasted Eggplant with Tomato Sauce and Fresh Basil Recipe
Ingredients
2 medium eggplants, sliced
2 tablespoons olive oil
Salt and pepper to taste
2 cups diced tomatoes (fresh or canned)
2 garlic cloves, minced
1 teaspoon dried oregano
Fresh basil leaves for garnish
Instructions
1. Preheat the oven to 200°C (400°F). Arrange eggplant slices on a baking sheet, brush with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until tender and golden.
2. In a saucepan, heat a bit of olive oil over medium heat. Add garlic and cook until fragrant. Stir in diced tomatoes and oregano, simmering until the sauce thickens.
3. Spoon the tomato sauce over the roasted eggplant slices and garnish with fresh basil leaves before serving.
What Makes Roasted Eggplant with Tomato Sauce Special?
Roasted eggplant with tomato sauce is a perfect blend of simplicity and bold Mediterranean flavors. The creamy texture of the eggplant pairs beautifully with the tangy and aromatic tomato sauce, enriched with garlic and oregano. Topped with fresh basil, this dish delivers a burst of freshness and a vibrant presentation. Low in calories and packed with antioxidants, it’s a wholesome and satisfying choice that embodies the essence of Spanish culinary tradition.
For more recipes, visit our Wellness Eats page, and for health tips, check out the Health Journal.
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