Eggplant with Salsa Flavor recipe

All Recipes Side Dish Vegetables Eggplant

Ingredients

1 large eggplant, peeled and sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
10 ounces diced tomatoes
1 small onion, chopped
2 tablespoons chopped fresh chives
4 ounces shredded Colby-Monterey Jack cheese

Nutrition Info

96 calories
carbohydrate: 8.8 g
cholesterol: 13.5 mg
fat: 4.9 g
fiber: 4.4 g
protein: 5.7 g
saturatedFat: 3.2 g
servingSize: -
sodium: 192.5 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Arrange eggplant slices in a shallow baking dish, top with a layer of spinach.

  3. Mix tomatoes, onion, and chives together in a bowl, spread evenly over the spinach layer.

  4. Bake in preheated oven for 20 minutes, sprinkle Colby-Monterey Jack cheese evenly over the dish, and continue baking until the cheese melts slightly, about 2 minutes. Cool 5 minutes before serving.

Recipe Yield

8 servings

Recipe Note

Tangy-flavored baked eggplant with a little Mexican flavor. Great side veggies. Even the kids will love it.

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