Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

This simple preparation yields irresistible results. Use very firm, small eggplants; if young and fresh enough, they won't be bitter.

Susan Herrmann Loomis
Recipe by Cooking Light November 2010

Gallery

Randy Mayor; Styling: Mindi Shapiro Levine

Recipe Summary

total:
39 mins
Yield:
4 servings (serving size: 1 eggplant)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

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

Nutrition Facts

104 calories; fat 9.2g; saturated fat 1.3g; mono fat 6.6g; poly fat 1g; protein 1.1g; carbohydrates 5.7g; fiber 3.4g; cholesterol 0mg; iron 0.4mg; sodium 122mg; calcium 18mg.
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