Roasted Eggplants with Herbs
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
- Preheat oven to 450 degrees.
- 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.
- 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.