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Food Category: Vegetables
Dietary Preference: Dairy Free, Gluten Free, Low Carb, Vegetarian
Servings 1 Serving
Cal 179 kcal
Protein 5 g
Carbs 27 g
Fat 8 g
Added Sugar 16 g
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No. of Servings
Ingredients
- 1 eggplant (about 13 ounces)
- 1 ¾ tsp olive oil (divided)
- 1/16 tsp sea salt (fine)
- 1/32 tsp black pepper (freshly ground)
- 1/12 cup basil (fresh, chopped)
- ½ tsp sage (fresh, chopped)
- ½ tsp rosemary (fresh, chopped)
Instructions
- Preheat oven to 450°.
- Cut each eggplant into 1/4-inch slices, cutting to, but not through, the stem end. Fan eggplants, and place on a baking sheet lined with parchment paper.
- Brush half the oil evenly over the eggplant slices. Bake at 450° for 15 minutes; remove from oven.
- Press eggplants gently to fan slices. Brush eggplants with the remaining oil and sprinkle evenly with salt and pepper.
- Bake an additional 10 minutes or until flesh is tender and edges are browned and slightly crisp.
- Â Drizzle remaining oil evenly over eggplants; sprinkle with herbs.