Olive Oil Roasted Eggplant with Lemon

Olive Oil Roasted Eggplant with Lemon

Quick roasted eggplant slices made in the oven with olive oil and lemon to garnish.

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4

Ingredients

  • 1 large eggplant
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 2 tablespoons fresh lemon juice

Directions

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.

Step 2
Slice eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each piece in half to make two shorter quarters. Place eggplant skin-side down onto the prepared baking sheet. Brush with olive oil; season with salt and pepper.

Step 3
Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

Nutrition Facts (per serving)

121
Calories
10g
Fat
7g
Carbs
1g
Protein
Nutrition Facts
Servings Per Recipe 4
Calories 121
% Daily Value *
Total Fat10g 13%
Saturated Fat2g 8%
Sodium2mg 0%
Total Carbohydrate7g 3%
Dietary Fiber4g 14%
Total Sugars3g
Protein1g
Vitamin C6mg 30%
Calcium11mg 1%
Iron0mg 2%
Potassium273mg 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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