Roasted Eggplant
Melanzane al Forno- 3 Tablespoons chopped parsley
- 3 cloves garlic, minced
- 3 Tablespoons olive oil
- 2 medium eggplants, washed and patted dry
- ½ teaspoon salt
- ¼ teaspoon pepper (optional)
KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)
- Prepare the garlic-parsley oil: Mix chopped parsley, garlic and olive oil in a small bowl. Set aside.
- Preheat oven to 450℉ (230℃).
- Prepare the Eggplant: Trim the ends off. Peel the skin in alternating lengthwise strips (optional). Cut into 1½ (4cm) cubes or wedges.
- Toss: Place the eggplant cubes in a large bowl or on a baking sheet, sprinkle lightly with salt (and pepper, if using), and toss to coat. Add the parsley-garlic oil and toss until well distributed.
- Roast: Bake for about 30 minutes, or until tender and golden, flipping once halfway through.
- Serve: Enjoy warm or at room temperature.
- Store in the refridgerator for up to 3 days.
- Tip: Add a whole garlic bulb or a few cloves, left in their skins, to roast with the eggplant. Slice off the tip of the bulb first for easy removal of the caramelized cloves at the table.
Tools
- metal spatula
Nutrition Information
Calories: 155kcal (8%) | Carbohydrates: 14g (5%) | Protein: 2g (4%) | Fat: 11g (17%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 298mg (13%) | Potassium: 550mg (16%) | Fiber: 7g (29%) | Sugar: 8g (9%) | Vitamin A: 306IU (6%) | Vitamin B1 (Thiamine): 0.1mg (7%) | Vitamin B2 (Riboflavin): 0.1mg (6%) | Vitamin B3 (Niacin): 2mg (10%) | Vitamin B6 (Pyridoxine): 0.2mg (10%) | Vitamin C: 10mg (12%) | Vitamin E: 2mg (13%) | Vitamin K: 64µg (61%) | Calcium: 29mg (3%) | Folate (Vitamin B9): 55µg (14%) | Iron: 1mg (6%) | Magnesium: 34mg (9%) | Zinc: 0.4mg (3%)
Please keep in mind that nutritional info is an estimate and varies according to ingredients used.