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!
Preparation: 45 minutes
Cooking: 25 minutes
Total: 1 hour 10 minutes
Serves:
Ingredients
- 2large eggplants
- salt
- ¼cupolive oil
- 1tspdried basil
- ½tspgarlic powder
- fresh parsley,for serving
- fresh basil,for serving
Instructions
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Cut the eggplant in half lengthwise, then cut each half into 4 to 6 wedges.
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Sprinkle the wedges with salt and let sit for 30 to 45 minutes.
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Preheat the oven to 400 degrees F.
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Quickly rinse the eggplant, then dab dry with paper towels. Place on a baking sheet and brush with olive oil.
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Season with salt, pepper, dried basil, and garlic powder.
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Roast for 25 to 30 minutes or until golden.
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Serve warm with parsley and basil to top, and enjoy!
Nutrition
- 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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