Roasted Eggplant
User Reviews
5
Roasted Eggplant
Description
Roasted Eggplant starts with large eggplants cut lengthwise into wedges and salted to reduce bitterness and remove excess moisture. After resting for 30 to 45 minutes, the wedges are rinsed and patted dry, then brushed with olive oil and seasoned with salt, pepper, dried basil, and garlic powder. Roasting at 400°F for 25 to 30 minutes softens the flesh and creates golden, slightly caramelized edges.
The dry heat concentrates the eggplant's flavors while the olive oil adds richness. The dried basil and garlic powder provide an aromatic base that complements the mild eggplant. Once cooked, fresh herbs like parsley and basil sprinkled on top introduce brightness and balance.
This simple roasted vegetable side works as an accompaniment for many meals, lending a tender texture that pairs well with grains, proteins, or as part of a vegetable platter.
Ingredients
- 2 large eggplant
- salt
- ¼ cup olive oil
- 1 teaspoon basil dried
- ½ teaspoon garlic powder
- parsley and basil for serving, chopped, fresh
Instructions
- Cut eggplant in half lengthwise. Cut each half into into 4-6 wedges.
- Sprinkle wedges with salt and let sit 30-45 minutes.
- Preheat oven to 400°F.
- Quickly rinse the eggplant and dab dry with paper towels. Place on a baking sheet and brush with olive oil.
- Season with salt, pepper and seasonings. Roast 25-30 minutes or until golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89 | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 262mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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