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–+ servings

Roasted Eggplant

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 162kcal

Ingredients

  • 1 1/2 pounds eggplants about 2 medium
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
US Customary - Metric

Instructions

  • Preheat oven to 450F. Option to line a baking sheet with parchment paper for easy cleanup (also the best way to keep the sugars that will carmelize on the surface of the eggplant).
  • Remove the top/bottom of the eggplant. Slice it into 1" strips. Cut the strips into cubes. Place in a large bowl, and drizzle with olive oil, salt, and pepper. Toss to combine with your hands.
  • Spread eggplant cubes onto the prepared baking sheet in a single layer. Be sure not to overcrowd the slices, you may need to divide them on to 2 sheets. Bake in preheated oven for 20 minutes. Toss the eggplant on the baking sheet, and bake for another 10 minutes. You'll know they're done once their texture has softened to your liking (be sure not to overbake, otherwise the eggplant will become mushy)

Nutrition

Calories: 162kcal | Total Carbohydrates: 10g | Protein: 2g | Fat: 14g | Sodium: 585mg | Fiber: 5g | Sugar: 6g | Net Carbs: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com