Vegetarian

Tangy Tomato Roasted Eggplant takes 10 minutes to prepare.

Tangy Tomato Roasted Eggplant takes 40 minutes to cook.

Tangy Tomato Roasted Eggplant makes 5 servings.

The ingredients for Tangy Tomato Roasted Eggplant are:

1/2 an Eggplant, sliced thinly, unpeeled
1/2 c Sauerkraut
1 medium Onion, thinly sliced

1/2 tsp Herbamare
1 tbsp Lemon Juice 3 tsp
1 tbsp Red Wine vinegar
3 tbsp Extra Virgin Olive Oil

1 Tbsp Nutritional yeast
1 Tbsp toasted Sesame Seeds

1 c Low Sodium Marinara Sauce
1/4 c TVP
1/4 c boiling water

1 cup Daiya pepperjack shreds

Here is how you make Tangy Tomato Roasted Eggplant:

Slice eggplant and onion. Put in bowl with saerkraut and toss in oil, lemon juice, vinegar and herbamare.Roast at 400 degrees for 15 minutes.Wile roasting, grind nutritional yeast and sesame seeds in grinder. At the 15 minute mark, take dish out of oven, stir contents and sprinkle the topping on. Put it back in the oven for another 15 minutes.While roasting, soak tvp in boiling water until it absorbs all the liquid. Add to marinara. At the 15 minute mark, take dish out of oven, add sauce and stir contents. Sprinkle with Daiya and put back in the oven for 10 minutes.Serving Size: Makes 4-6 servingsNumber of Servings: 5Recipe submitted by SparkPeople user HEATHERECUMMINS.

The nutritional information for Tangy Tomato Roasted Eggplant is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 221.3

• Total Fat: 14.7 g
• Cholesterol: 0.0 mg
• Sodium: 512.6 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 4.9 g
• Protein: 5.6 g