Roasted Eggplants with Herbs

5 Reviews
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Photo: Randy Mayor; Styling: Mindi Shapiro Levine
Total Time
39 Mins
Yield
4 servings (serving size: 1 eggplant)
By Susan Herrmann Loomis
November 2010
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 3

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

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Ratings & Reviews

JNBank's Review

WendeM
August 03, 2014
This was good but I was the only one at the table that liked it. I've made a miso glazed eggplant that I like more.

seneka09's Review

JNBank
August 27, 2013
N/A

flageolet's Review

flageolet
August 12, 2013
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.

WendeM's Review

seneka09
November 13, 2010
These were so good & so easy. We grow these every summer & I usually grill them so it's nice to have a winter alternate.