Roasted Eggplant

Name: Roasted Eggplant
Yield: 4 servings
Ingredients: 1 Eggplant; 4 cloves minced garlic; 2 tbsp olive oil; 1 tsp dried basil; 1 tsp salt; 1/2 tsp pepper; cherry or plum tomatoes; shredded parmesan cheese

Vegetarian Dairy

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Ingredients

1 Eggplant ⓘ
4 cloves minced garlic ⓘ
2 tbsp olive oil ⓘ
1 tsp dried basil ⓘ
1 tsp salt ⓘ
1/2 tsp pepper ⓘ
cherry or plum tomatoes ⓘ
shredded parmesan cheese ⓘ

Instructions

Preheat oven to 450°. Cut eggplant into 1/2" circles. Toss in bag with garlic, oil, basil, salt, pepper to coat. Place on foil lined baking sheet sprayed with Pam. Bake 35 minutes until browned and finish by sprinkling cheese over top.

Nutrition & Diet Analysis (per serving)

427 kcal 21% DV

Protein Fat Carbs

Macronutrients

Protein 13.7g 27% DV

Total Fat 30.8g 39% DV

Carbs 25.6g 9% DV

Fiber 2.7g 10% DV

Sugar 3.5g 7% DV

Electrolytes

Sodium 10192mg 100% DV

Potassium 394.8mg 8% DV

Cholesterol 5mg 2% DV

Vitamins & Minerals

Vitamin A 103.5mcg 12% DV

Vitamin C 32.5mg 36% DV

Vitamin D 0.1mcg

Calcium 265mg 20% DV

Iron 3.3mg 18% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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