Roasted Eggplant Recipe

• 分量: 4 servings
• 調理時間: 5 minutes
• 総時間: 45 minutes

材料

3 small eggplants (cut in half)

1 tablespoon olive oil

1/2 tablespoon salt

1 tablespoon olive oil

1-2 clove garlic (to taste)

2 leaves fresh basil (ripped, finely chopped, or sliced)

1/2 cup plain yogurt

1 teaspoon salt (to taste)

1 tablespoon lemon juice (to taste)

1 teaspoon olive oil

1 tablespoon fresh dill (finely chopped (or 1/2 a teaspoon of dry dill weed)

手順

Wash and pat dry the eggplant. Take a knife and cut each one in half. Take each half off the eggplant, place it horizontally facing you, and score the inside of the eggplant making lengthwise cuts all the way to the end, followed by diagonal cuts with a knife. You should have a diamond or a square pattern.

Line a baking sheet lined with parchment paper and oil it with a drizzle of olive oil. Drizzle on a bit more olive oil on the eggplant with a sprinkle of salt each one.

Play them flat side down and bake in a preheated 400°F (200°C) oven for 40 to 45 minutes or until the bottoms are caramelized and the tops are soft. You should be able to insert a knife into the skin easily.

Take it out of the oven and plate them. In a small bowl mix the oil, basil, and garlic. Brush on the garlic basil oil. In another a separate bowl, mix all of the ingredients for the yogurt sauce to serve on the side with and enjoy.

栄養

• カロリー: 177 kcal
• 脂肪総量: 10 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 7 g
• コレステロール: 4 mg
• ナトリウム: 1475 mg
• 炭水化物総量: 22 g
• 食物繊維: 10 g
• 糖質総量: 14 g
• タンパク質: 5 g