Food To Be Fit: Eggplant Bakes & Oven-Roasted Mushrooms & Asparagus
November 27, 20142 min read
This meal is completely vegetarian and PACKED with nutrients. It's pretty easy to make, and doesn't take much time at all seeing as both items can be in the oven at the same time. My favourite part about this meal... there are no starches involved!! Only carbohydrates from vegetable sources. I feel light as a feather after I eat this meal. Try it out and let me know what you think!! :)
Extra virgin olive oil
2 bunches asparagus
Mushrooms & Asparagus
Preheat oven to 375 F. Clean mushrooms & asparagus.
Break woody ends off asparagus, then cleanly cut all ends off.
Cut the remaining pieces in half. Chop mushrooms into large bite-size pieces.
Place asparagus and mushrooms in glass baking dish and drizzle with olive oil, and sprinkle with sea salt and pepper.
Wait to place this dish in the oven. Once you are finished preparing the eggplant pizzas, everything can go in the oven at the same time, as they have the same cooking time and temperature.
Place in oven for 30-35 minutes, or until asparagus is bright green, tender, and mushrooms are wilted.
Preheat oven to 375 F. Cut eggplant into 1/2-inch thick rounds. Cut the tomatoes into 1/4-inch thick rounds, crosswise.
Prepare a baking sheet, lightly oiling it to prevent the eggplant from sticking. Arrange eggplant rounds on the baking sheet.
Brush olive oil on top of each eggplant slice and sprinkle with a little bit of dried oregano, basil, sea salt and pepper.
Place a tomato slice on top, and top it all off with some crumbled goat cheese.
Bake for 30 minutes, or until the eggplant and tomato are soft and the goat cheese is browned.
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