Roasted Eggplant
Yield: 4 servings (serving size: about 3/4 cup)
Recipe from
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Recipe Time
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Nutritional Information
Amount per serving
- Calories: 71
- Calories from fat: 0.0%
- Fat: 3.7g
- Saturated fat: 0.5g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.5g
- Protein: 1.7g
- Carbohydrate: 9.8g
- Fiber: 5.8g
- Cholesterol: 0.0mg
- Iron: 0.5mg
- Sodium: 149mg
- Calcium: 17mg
Ingredients
- 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
Preparation
- 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.
Roasted Eggplant Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- PUBLICATION: Oxmoor House
More Recipes for Side Dishes/Vegetables
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Roasted Vegetables
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