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5
from 1 vote
Oven Roasted Eggplant
This easy roasted eggplant recipe is a delicious way to enjoy a healthy low carb vegetable!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
Author:
Holly
Equipment
1
Mixing Bowls
1
Baking Sheet
Ingredients
1
large
eggplant
2
tablespoons
olive oil
2
cloves
garlic
minced
¾
teaspoon
salt
¼
teaspoon
pepper
2
tablespoons
fresh parsley
chopped
Instructions
Preheat oven to 425℉.
Wash and dry each eggplant. Cut into ¾-inch cubes.
In a large bowl toss the eggplant with olive oil, minced garlic, salt, and pepper.
Spread onto a baking tray and roast the eggplant for 25 to 30 minutes. Garnish with parsley.
Notes
Keep leftover roasted eggplant in an airtight container for up to 4 days. Reheat in the microwave or oven. Freeze in zippered bags for up to 6 months.
Nutrition
Calories:
47
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
3
g
|
Sodium:
220
mg
|
Potassium:
141
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
98
IU
|
Vitamin C:
3
mg
|
Calcium:
8
mg
|
Iron:
0.2
mg