Mini Eggplant Bake

Have you ever seen a mini eggplant up close? They are just the cutest vegetable, and their size makes them just perfect for this recipe. The recipe is also vegetarian friendly, and only requires one pan!

Ingredients:

• 5-7 Mini Eggplant

• 5 Small Tomatoes, Halved

• 1/2 Cup of Brussel Sprouts, Halved

• 1 Spanish Onion, Chopped

• 1/2 Cup Vegetable Broth

• 1 TBSP Soya Sauce

• 1 TBSP Sesame OIl

• 1/4 Cup Olive Oil

• 1 TSP Salt

• 1 TBSP Pepper

• 1/2 Cup Basil

• 1 TSP Paprika

• 2 Cups of Rice, prepare as directed

Directions:

1. preheat oven to 375. In a large dish mix the olive oil, sesame oil broth, soya sauce, salt and pepper.

2. Add the onions and basil in a layer at the bottom of the pan.

3. Cut the eggplant an inch or so lengthwise. Ensure you do not cut it all the way in half. Cut the brussels and tomato in half.

4. Line the pan with the tomato, eggplant, and brussel sprouts. (Photo 1)

5. Bake at 375 for 20 minutes. Bake for an additional 15 minutes on a low broil. (Photo 2)

6. Serve on a bed of rice and enjoy! (Photo 3)