Roasted Eggplant



4 servings (serving size: about 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 71
Caloriesfromfat 0.0 %
Fat 3.7 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 1.7 g
Carbohydrate 9.8 g
Fiber 5.8 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 149 mg
Calcium 17 mg


4 (6-ounce) baby eggplants, cut into 1/4-inch slices
Cooking spray
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh rosemary


1. Preheat oven to 450°.

2. Place eggplant slices on a large baking sheet coated with cooking spray. Drizzle with oil, and sprinkle with salt and pepper. Bake at 450° for 15 to 18 minutes or until tender. Sprinkle with rosemary.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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