wow, this is a crazy great recipe, it's the kind i want to lock up in the safe, really amazing. i sprayed on the olive oil with my misto and that worked great, used a seasoned Mediterranean salt blend and i used the small japanese eggplant. next time i an envisioning sprinkling with feta cheese and perhaps a sprinkle of balsamic. fans out beautifully as in the picture and would make quite the presentation.
Roasted Eggplants with Herbs
Photo: Randy Mayor; Styling: Mindi Shapiro Levine
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Amount per serving
- Calories: 104
- Fat: 9.2g
- Saturated fat: 1.3g
- Monounsaturated fat: 6.6g
- Polyunsaturated fat: 1g
- Protein: 1.1g
- Carbohydrate: 5.7g
- Fiber: 3.4g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 122mg
- Calcium: 18mg
- 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.
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