How To Make Roasted Eggplant
Serve up a healthier side by whipping up this tender roasted eggplant, seasoned with earthy basil and olive oil, for the tastiest dish!
Cut the eggplant in half lengthwise, then cut each half into 4 to 6 wedges.
Sprinkle the wedges with salt and let sit for 30 to 45 minutes.
Preheat the oven to 400 degrees F.
Quickly rinse the eggplant, then dab dry with paper towels. Place on a baking sheet and brush with olive oil.
Season with salt, pepper, dried basil, and garlic powder.
Roast for 25 to 30 minutes or until golden.
Serve warm with parsley and basil to top, and enjoy!
- Calories: 103.97kcal
- Fat: 7.08g
- Saturated Fat: 0.99g
- Monounsaturated Fat: 4.96g
- Polyunsaturated Fat: 0.84g
- Carbohydrates: 10.37g
- Fiber: 5.25g
- Sugar: 6.07g
- Protein: 1.78g
- Sodium: 418.74mg
- Calcium: 20.31mg
- Potassium: 406.80mg
- Iron: 0.64mg
- Vitamin A: 9.25µg
- Vitamin C: 6.14mg
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