Simple baked eggplant
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Eggplant sliced 1/2\" thick |
| 1 | each | Sliced tomato |
| 1 | each | Basil to taste |
| 1 | each | Low-sodium tamari |
| 1 | each | Balsamic vinegar |
| 1 | each | Red pepper to taste |
Directions
Bake eggplant on a baking sheet at 400 degrees for about 8-10 minutes. When I turned the slices over and topped them with basil and sliced tomato like the recipe said, I brushed them with a mixture of low-sodium tamari and balsamic vinegar. I added some pieces of red pepper at this time, too, and brushed them with the mixture. Eight minutes or so more in the oven, and it was YUMMY! Source: from an early McDougall cookbook, with a variation Posted by elinorl@... (Elinor Lindheimer) to the Fatfree Digest [Volume 16 Issue 20] Mar. 24, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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