How To Make Olive Oil Roasted Eggplant with Lemon Recipe
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Serves:
Ingredients
- 2 large eggplants
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 cloves of garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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Slice the eggplants into 1/2 inch thick rounds.
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In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.
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Place the eggplant slices on a baking sheet and brush both sides generously with the olive oil mixture.
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Roast the eggplant in the preheated oven for about 25-30 minutes, or until they are golden brown and tender.
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Remove the eggplant from the oven and let it cool slightly.
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Garnish with fresh parsley and serve warm.
Nutrition
- Calories : 160kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 580mg
- Total Carbohydrates : 16g
- Dietary Fiber : 8g
- Sugar : 8g
- Protein : 2g
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