Roasted Eggplant Casserole

This roasted eggplant casserole is a flavorful vegetarian dish with broccoli, fresh tomatoes, shredded cheese, and olives. It's a tasty low carb and keto recipe, great for meatless Mondays.
  • Prep Time 15 minutes
  • Cook Time 35 minutes
  • Cool Time 10 minutes
  • Servings 4 servings
  • Calories 340 kcal

Ingredients
  • 12 ounces (about 1 medium) eggplant cut into 3/4-inch cubes
  • 12 ounces (about 6 cups) broccoli florets cut smaller than 2 inches
  • 8 ounces (about 3) roma tomatoes finely chopped
  • 6 ounces (about 1 1/2 cups) shredded cheddar cheese
  • 3 ounces (about 1/2 cup) drained sliced kalamata or black olives
  • 1 large egg beaten
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions
  1. Preheat the oven to 400 F.
  2. On a large baking sheet lined with parchment paper, spread out eggplant cubes and broccoli florets in a single layer. Drizzle with olive oil and season with salt and pepper.
  3. Bake at 400 F until the eggplant and broccoli are tender, about 20 minutes.
  4. In an 8x8 inch baking dish, add roasted eggplant and broccoli. Season with oregano and lightly toss to mix.
  5. ......
  6. next

Belum ada Komentar untuk " Roasted Eggplant Casserole"

Posting Komentar

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel