Roasted Eggplant
User Reviews
5.0
9 reviews
Excellent
Roasted Eggplant
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This simple recipe makes for a perfect side for your main meal!
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Ingredients
- 2 medium eggplants about 2 to 3 pounds total
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Wash and dry the eggplants. Cut them into 1-inch cubes and place them in a large bowl.
- Drizzle olive oil over the eggplant cubes. Add salt and black pepper, and toss well to coat evenly.
- Spread the eggplant cubes in a single layer on the prepared baking sheet. Make sure they are evenly spaced to ensure even roasting.
- Roast in the preheated oven for about 30 minutes, stirring halfway through, until the eggplants are tender and the edges are slightly caramelized.
- Remove from the oven and serve warm as a side dish.
Nutrition Information
Show Details
Calories
177kcal
(9%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
586mg
(24%)
Potassium
528mg
(15%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
54IU
(1%)
Vitamin C
5mg
(6%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 586mg | 24% |
| Potassium | 528mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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