Roasted Eggplant

Roasted Eggplant
Budget-friendly recipe
374

Hearty eggplant makes a great side dish and supports digestion and bone health.

Ingredients

3
teaspoons
¼
teaspoon
adjust to taste
¼
teaspoon
adjust to taste
1
tablespoon
adjust to taste

Directions

  1. Preheat oven to 375˚F.
  2. Rinse and dry eggplant with a paper towel.
  3. Cut eggplant into 1/4 inch width round pieces or strips.
  4. Cut bell peppers into 1/4 inch width strips.
  5. Coat a baking sheet lightly with 1 teaspoon of olive oil.
  6. Lay pieces of eggplant and bell peppers on the baking sheet.
  7. In a cup or small container: mix 2 teaspoons of olive oil, salt, and pepper.
  8. Drizzle the olive oil mixture over the eggplant and bell peppers.
  9. Cook for about 30 minutes, until tender and soft.
  10. Place the eggplant and bell peppers in a platter and drizzle with balsamic vinegar.
  11. Serve warm.

Chef Tips

  • You can substitute the balsamic vinegar with rice vinegar or lemon juice.

  • You can also add minced garlic or any other spices of your choice (add them in step #7).

  • If you would like, just before taking the vegetables out of the oven, sprinkle with them with 1/2 cup of provolone or mozzarella cheese.

  • Cut this recipe in half to save money.

Nutrition Info and more

Serving size:
Total calories:
80
Total fat:
3 g
Carbohydrates:
14 g
Fiber:
7 g
Sodium:
100 mg
Attribution

Publication: 

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