Eggplant and Tomato

Course Side Dishes


  • 1 large eggplant
  • 1 large tomato
  • salt
  • pepper


  • Bake eggplant and tomato in oven for about 40 minutes. Remove from oven and set to cool. Then remove skin from eggplant and tomato and also squeeze out the juice of the tomato. Next, put eggplant and tomato in a small bowl and using a fork to smash them and then mix them together. Add salt and pepper to taste. You can enjoy this side dish with eggs, cooked meat, or as a spread on brown rice cakes.
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