Roasted Eggplant

Teresa Ambra

Roasted Eggplant is succulent and amazing. This easy 4-ingredient recipe can be served as either a side dish or an appetizer. When serving as an appetizer, top with your favorite salsa or hummus. It's delightful for potlucks or tailgating parties if you're looking for healthier options to snack on. Healthy, low calorie, clean eating, gluten free and vegan.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 1

Total Time 1 5

Course Appetizer, Side Dish, Vegetable

Cuisine American

Servings

Calories 74 kcal

Ingredients

3 large eggplants washed and sliced in half lengthwise
6 tbsp. olive oil as needed
Salt and pepper to taste

Instructions

Place eggplants on a parchment paper-lined cookie sheet.
Brush each half with olive oil.
Sprinkle generously with salt and pepper.
Bake at 350º in a convection oven for about an hour until eggplants darken and are no longer spongy to the touch.
Remove from oven.
Serve.

Notes

NOTE: You can also cut the halved eggplants down into slices. Dab olive oil on each slice and sprinkle generously with salt and pepper. Bake at 350º in a convection oven for about an hour. Serve plain or with salsa or hummus as an appetizer.

NOTE: The eggplants really absorb the olive oil. Be careful, or you’ll end up with 500 to 600 calories of oil on each half of eggplant!

[nutrition-label]

Nutrition

Calories: 74kcalCarbohydrates: 6gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 14mgPotassium: 252mgFiber: 4gSugar: 3gVitamin A: 50IUVitamin C: 3.3mgCalcium: 10mgIron: 0.2mg

Keyword appetizer, eggplant, gluten free, side dish, vegan, vegetable

Tried this recipe?Let us know how it was!