Amazing Roasted Eggplant
Light, healthy and ridiculously simple to make, this Roasted Eggplant makes the perfect side dish that accompanies just about any main dish. Make this once and you will want to make it over and over again.
Servings: 4 servings
Calories: 92kcal
Ingredients
- 1 large eggplant
- salt to let eggplant sweat
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- 1-2 cloves garlic minced
- ½ teaspoon dried rosemary
- 2 tablespoons fresh lemon juice
- freshly grated Parmesan cheese if desired
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Slice eggplant in half lengthwise, then cut into quarters and chop eggplant into cubes.
- Place eggplant in colander and sprinkle with salt. Let sit to let eggplant sweat for half hour. Rinse them in colander and place in between two paper towels to pat dry.
- Place the eggplant in a large resealable bag and pour the oil, salt, pepper, garlic and rosemary in the bag. Shake it up to evenly coat.
- Lay eggplant onto baking sheet and roast in preheated oven for 25 minutes until soft.
- Remove from the oven and sprinkle with lemon juice and Parmesan cheese if desired.
- Serve immediately.
Notes
To store: Place in airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 92kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 265mg | Fiber: 3g | Sugar: 4g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.3mg