Roasted Eggplants with Herbs

Roasted Eggplants with HerbsRecipe
Photo: Randy Mayor; Styling: Mindi Shapiro Levine
This simple preparation yields irresistible results. Use very firm, small eggplants; if young and fresh enough, they won't be bitter.


4 servings (serving size: 1 eggplant)
Total time: 39 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 39 Minutes

Nutritional Information

Calories 104
Fat 9.2 g
Satfat 1.3 g
Monofat 6.6 g
Polyfat 1 g
Protein 1.1 g
Carbohydrate 5.7 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 122 mg
Calcium 18 mg


4 small eggplants (about 13 ounces)
2 1/2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary


1. Preheat oven to 450°.

2. Cut each eggplant into 1/4-inch slices, cutting to, but not through, stem end. Fan eggplants, and place on a baking sheet lined with parchment paper. Brush 1 1/2 tablespoons oil evenly over eggplant slices. Bake at 450° for 15 minutes; remove from oven. Press eggplants gently to fan slices. Brush eggplants with 1 1/2 teaspoons oil; sprinkle evenly with salt and pepper. Bake an additional 10 minutes or until flesh is tender and edges are browned and slightly crisp.

3. Drizzle remaining 1 1/2 teaspoons oil evenly over eggplants; sprinkle with herbs.