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Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Roasted Eggplants with Herbs

Published in Recipes Author: CentraCare

Recipe from My Recipes

Ingredients

  • 4 small eggplants (about 13 ounces)
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh basil
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh rosemary

Directions

  1. Preheat oven to 450 degrees.
  2. Cut each eggplant into 1/4-inch slices, cutting to, but not through, stem end. Fan eggplants and place on a baking sheet lined with parchment paper. Brush 1 1/2 tablespoons oil evenly over eggplant slices. Bake at 450 degrees for 15 minutes; remove from oven. Press eggplants gently to fan slices. Brush eggplants with 1 1/2 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.
  3. Drizzle remaining 1 1/2 teaspoons oil evenly over eggplants; sprinkle with herbs.

Yield: 4 servings

Nutrition Information Per Serving
  • Calories: 104
  • Fat: 9.2 g.
  • Sat. Fat: 1.3 g.
  • Sodium: 122 mg
  • Carbs: 5.7 g.
  • Fiber: 3.4 g.
  • Protein: 1.1 g.