Appetizers

Baked Eggplant with Tomato Walnut Sauce

48

Healthy vegan eggplant, fast and easy.

2
1 eggplant
½ cup raw walnut
½ cup silken tofu
1 tomato, chopped
1 teaspoon dried basil
1/8 teaspoon salt
Preheat oven to 400 degrees Fahrenheit. Peel the eggplant. Cut into round slices about ¼ to ½-inch thick. Blend walnut, silken tofu, tomato, basil and salt in a blender to make sauce. Add more walnut if too soft add tofu if too dry. Taste and adjust the amount of basil and salt to your liking. Put eggplant slices on a non-stick baking pan; spread out in one layer. Coat each eggplant slice with about 1/8-inch thick sauce. Bake for about 15 minutes.
Nutritions

Calories
543

Sodium
158mg
6% DV

Fat
25g
38% DV

Protein
5g
11% DV

Carbs
7g
2% DV

Fiber
3g
12% DV
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Cherry cake is such a sweet treat but add the delicious tang of lime and you have an amazing dessert that will remind you of one of your favorite childhood drink.

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Cherry cake is such a sweet treat but add the delicious tang of lime and you have an amazing dessert that will remind you of one of your favorite childhood drink.