| Simple Baked Eggplant
Categories: Quick, Tomato, Balsamic Vinegar, Basil, Fat - free, Mcdougall,
1 Eggplant sliced 1/2" thick
1 Sliced tomato
1 Basil to taste
1 Low-sodium tamari
1 Balsamic vinegar
1 Red pepper to taste |
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Bake eggplant on a baking sheet at 400ºF. for about 8-10 minutes. When I turned the slices over and topped them with basil and sliced tomato like the recipe said, I brushed them with a mixture of low-sodium tamari and balsamic vinegar. I added some pieces of red pepper at this time, too, and brushed them with the mixture. Eight minutes or so more in the oven, and it was YUMMY! Source: from an early McDougall cookbook, with a variation Posted by elinorl@mcn.org (Elinor Lindheimer) to the Fatfree Digest [Volume 16 Issue 20] Mar. 24, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip |
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