30 Eggplant Recipes: Roasted Eggplant

• 份量: 6 servings
• 准备时间: 5 minutes
• 总时间: 35 minutes

配料

2 medium eggplants

1 tablespoon extra virgin olive oil

⅓ teaspoon salt

¼ teaspoon black pepper

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar (or other vinegar)

1 clove garlic (minced)

¼ cup parsley (finely chopped)

¼ teaspoons dried oregano

⅛ teaspoon red pepper flakes

¼ teaspoon salt

步骤

Preheat oven to 430°F or 220°C. Line a baking sheet with parchment paper.

Wash and dry 2 medium eggplants, remove the stems, and cut them into ⅓ inch (1 cm) discs.

Arrange the discs on the baking sheet, brush them with 1 tablespoon extra virgin olive oil, and season with ⅓ teaspoon salt and ¼ teaspoon black pepper.

Roast 20 minutes, turn and roast 10 more minutes, then transfer onto a serving platter.

Eggplant discs should be golden, slightly browned, and tender, but not dry.

Drizzle with seasoning while they are still hot. Ideally set aside 15 minutes before serving, to allow the condiment to infuse the eggplants.

营养

• 卡路里: 123 kcal
• 总脂肪: 10 g
• 饱和脂肪: 1 g
• 不饱和脂肪: 8 g
• 总碳水化合物: 9 g
• 膳食纤维: 5 g
• 总糖: 5 g
• 蛋白质: 2 g