Oven-baked eggplant, Mediterranean style

Give eggplant a chance because this Baked Eggplant is easy to prepare and delicious! Eggplant high in fiber and gluten-free.Show more

Ingredients
1 large eggplant, peeled
1 small onion, coarsely chopped
3 tablespoons olive oil
2-4 small tomato, chopped
3/4 teaspoon salt
Rinse and dry the eggplant: Rinse the eggplant under cool running water, then pat dry with a clean kitchen towel.
Bake the eggplant: Heat the oven to 350°F. Bake until incredibly tender and the skin is wrinkly, 45 minutes to 1 hour.
Cool and peel: Use tongs to remove the eggplant to a cutting board or wire rack and let cool. Once cool enough to handle, cut the eggplant in half and use a spoon to scoop out the flesh.
Transfer to a large bowl; stir in olive oil, salt, tomato and onion.
Sprinkle with parsley and dill. Serve with chips, flatbread and vegetables as desired.

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