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Roasted Eggplants with Herbs

Photo: Randy Mayor; Styling: Mindi Shapiro Levine
Total time 39 mins
Yield 4 servings (serving size: 1 eggplant)
This simple preparation yields irresistible results. Use very firm, small eggplants; if young and fresh enough, they won't be bitter.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.