Recipe courtesy of Along Came Mary Productions
Eggplant Provencal
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 43
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 266
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
Ingredients
2 small eggplants
4 tomatoes
Olive oil
Salt and pepper
12 peeled garlic cloves
Directions
- Preheat oven to 375 degrees F.
- Slice eggplants and tomatoes into 1/2-inch thick slices. Brush each side with olive oil. Season with salt and pepper. Put slices on nonstick cookie sheet. Bake in oven at 375 degrees F for approximately 20 minutes or until golden brown. Take peeled garlic cloves and put them in a saucepot or saute pan and cover them with olive oil. Cover pot/pan with a top or aluminum foil and simmer garlic cloves until they are tender. You can tell when they are tender when the tip of a chef's knife is easily inserted. Allow garlic cloves to cool and set aside. Place the roasted eggplant slices on a platter, top with the roasted tomato slices and garnish with poached garlic.