Roasted Herby Eggplant

Shop for eggplants that are young and fresh – preferably from a farm stand or farmer’s market – and you’ll see how irresistible eggplant can be. Choose very firm (but not green) vegetables of about the same size.


NUTRITIONAL INFORMATION:
PER SERVING

Calories: 104
Fat: 9.2g
Saturated fat: 1.3g
Monounsaturated fat:6.6g
Polyunsaturated fat: 1g
Protein: 1.1g
Carbohydrate: 5.7g
Fiber: 3.4g
Cholesterol: 0.0mg
Iron: 0.4mg
Sodium: 122mg
Calcium: 18mg





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Ingredients


4 small eggplants (about 10 – 13 ounces each)
2½ tablespoons extra-virgin olive oil, divided
¼ teaspoon fine sea salt
⅛ teaspoon freshly ground black pepper
⅓ cup chopped fresh basil
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary

PREPARATION
1. Preheat oven to 450°.
2. Cut each eggplant into ¼-inch slices lengthwise, slicing to, but not through, the stem end. Fan eggplants and place on a baking sheet lined with parchment paper.
3. Brush 1½ tablespoons oil evenly over eggplant slices. Bake for 15 minutes; remove from oven.
4. Press eggplants gently to further fan slices. Brush eggplants with 1½ teaspoons oil; sprinkle evenly with salt and pepper. Bake an additional 10 minutes or until flesh is tender and edges are browned and slightly crisp.
5. Drizzle remaining 1½ teaspoons of oil evenly over eggplants; sprinkle with fresh herbs and serve immediately.




Serves 4 (1 eggplant each)














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