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Yield: Serves 4. Each serving: 2 cups
Recipes
Roasted Eggplant Bowl
| Nutrition Information | |
| Calories: | 334 |
| Total Fat: | 9.5g |
| Saturated Fat: | 1.7g |
| Trans Fat: | 0g |
| Cholesterol: | 2mg |
| Sodium: | 52mg |
| Carbohydrates: | 55g |
| Dietary Fiber: | 8.5g |
| Sugars: | |
| Protein: | 8g |
| Vitamin A: | |
| Vitamin C: | |
| Calcium: | |
| Iron: | |
1 diced large eggplant
2 diced green bell peppers
1 diced red bell pepper
1/2 cup diced red onion
2 tablespoons olive oil
Black pepper to taste
2 teaspoons chopped parsley
Granulated garlic powder
4 cups cooked brown rice
2 tablespoons Parmesan cheese
Preheat oven to 400. Toss eggplant, peppers, onion and olive oil together in a large baking dish. Bake uncovered in the oven for 35 minutes, stirring once or twice until the veggies are tender.
Season with pepper, parsley and garlic. Serve in large bowl over cooked brown rice. Sprinkle with Parmesan cheese.
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