Baked Eggplant and Cherry Tomato with Herb
Ingredients
- 1/3 cup (85 g) tomato puree
- 3 tablespoons (45 ml) olive oil
- 2 (3 g) cloves garlic, minced
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 2 tablespoons (7 g) fresh oregano, chopped
- 3 (200 g) eggplant, sliced into ½-inch wedges
- 2 cups (300 g) cherry tomatoes, cut into quarters
- salt and freshly ground black pepper
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Nutrition Facts
- Energy:198 calories
- Fat:8.7 g
- Carbohydrates:28.5 g
- Protein:5.1 g
- Sodium:223 mg
Method
- 1. In a medium mixing bowl, whisk the tomato puree, olive oil, garlic, parsley, and oregaNo Add the eggplant and toss to coat.
- 2. Transfer into a baking dish that can fit into your Air Fryer. Top with cherry tomatoes. Season with salt and pepper to taste. Preheat Air Fryer to 400 F (200 C).
- 3. Cook for about 20-25 minutes or until eggplants are tender and slightly browned.
- 4. Serve and enjoy.
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