Emily’s Super Eggplant Sauce
Eggplants are actually a fruit, not a vegetable, and belong to the nightshade family.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Emily’s Super Eggplant Sauce
Ingredients
Instructions
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Preheat the oven to 425°F (220°C). Cut the eggplant into 1-inch cubes.
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Toss the eggplant cubes with 1 tablespoon of olive oil, salt, and black pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown.
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While the eggplant is roasting, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the onion and garlic, and sauté until softened.
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Add the canned tomatoes, balsamic vinegar, and fresh basil to the saucepan. Bring to a simmer and cook for 10 minutes.
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Once the eggplant is done roasting, add it to the saucepan with the tomato mixture. Stir well to combine.
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Use an immersion blender or transfer the mixture to a blender to puree until smooth.
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Serve the sauce over pasta or use as a topping for grilled vegetables. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 16g6%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
