- 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
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.
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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seneka09's Review
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flageolet's Review
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
These were so good & so easy. We grow these every summer & I usually grill them so it's nice to have a winter alternate.
JNBank's Review