Roasted Eggplant

Recipe from Oxmoor House

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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. 1. Preheat oven to 450°.
  2. 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.
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