Roasted Eggplants with Herbs

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.

Yield: 4 servings (serving size: 1 eggplant)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 39 Minutes

Nutritional Information

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

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 3. Drizzle remaining 1 1/2 teaspoons oil evenly over eggplants; sprinkle with herbs.
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