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–+ servings

Baked Zucchini & Eggplant

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Course Main Course, Main Dish
Cuisine English
Keyword Baked Vegetables in Oats Sauce, Baked Zucchini & Eggplant
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 87 kcal

Ingredients

  • 1 1/2 cup Diced Zucchini
  • 1 cup Diced Eggplant
  • 1/2 cup Moong Sprouts
  • 1 tbsp Minced Garlic
  • 1 Chopped Green Chilli
  • 1 cup Diced Onions
  • 1/2 cup Diced Capsicum
  • 1/2 cup Chopped Tomato
  • 1 tbsp Homemade Tomato Sauce / Puree
  • 1/2 tsp Chilli Flakes
  • 1 tbsp Oregano Seasonings
  • 1 tbsp Apple Cider Vinegar /Lemon Juice
  • 2 tbsp Oats
  • 1 tsp Cheese Spread
  • 1/4 tsp Black Pepper
  • 1 tsp Olive Oil
  • 1 tsp Salt

Instructions

  1. Heat olive oil and saute garlic and then add green chilli and onions to saute for another one min.

  2. Now add sprouts with some tomatoes and cook on slow flame for another minute.

  3. Add all the vegetables , mix it well with some salt and chilli flakes and saute for couple of mins.

  4. Add home made tomato sauce, vinegar and oregano seasonings and mix well.

  5. Preheat the oven and separately in a mixer add oats and make a powder and then in a separate pan cook this with some water and add salt, oregano and black pepper . After this is its too sticky add the cooked oats, with cheese spread in the mixer with some more water and blend. You sauce is ready.

  6. Mix this sauce with the vegetables and then pour this in a baking dish. Drizzle little bit of oats sauce on the top and bake on 180 degrees for 12 mins.

  7. Serve hot either with soup or salad or like a side dish with regular food.

Nutrition Facts
Baked Zucchini & Eggplant
Amount Per Serving
Calories 87 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 707mg31%
Potassium 458mg13%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 7g8%
Protein 3g6%
Vitamin A 322IU6%
Vitamin C 33mg40%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.