Roasted Eggplants with Fresh Herbs
This recipe for roasted eggplants with fresh herbs easy to prepare. It is low-fat, low-calorie, healthy and nutritious. Plus, it makes a dramatic table presentation.
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Servings: 4 servings
Calories: 187kcal
Ingredients
- 4 small firm eggplants about 12-14 ounces each
- 2 tablespoons olive or coconut oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper ca
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper
- Using a sharp knife, slice the eggplants in 1/4-inch slices, beginning close to the stem and slicing to the bottom. You should have about 5 or 6 slices. Carefully, fan the eggplants out and place on the prepared baking sheet. Brush the eggplants with oil and bake for 15 minutes.
- Remove the baking sheet from the oven and press the eggplants gently near the stem to fan them out, give them another oil brushing and sprinkle them with the salt and pepper.Return them to the oven and continue to roast them for an additional 10 minutes. They will be tender and the edges of the slices will be browned and crisp.
- Transfer the eggplants to a serving platter, distribute the chopped herbs over them and serve.
Nutrition
Serving: 1 | Calories: 187kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Sodium: 168mg | Fiber: 11g | Sugar: 14g