Name: Herb Roasted Eggplant
Ingredients: 1 small eggplant (about 13 ounces); 1 3/4 tsp olive oil (divided); 1 pinch sea salt (fine); 1 pinch black pepper (freshly ground); 4 tsp basil (fresh, chopped); 1/2 tsp sage (fresh, chopped); 1/2 tsp rosemary (fresh, chopped)

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Food Category: Vegetables

Dietary Preference: Dairy Free, Gluten Free, Low Carb, Vegetarian

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Servings Serving

Cal 179 kcal

Protein 5 g

Carbs 27 g

Fat 8 g

No. of Servings

Ingredients

▢ 1 small eggplant (about 13 ounces)
▢ 1 ¾ tsp olive oil (divided)
▢ 1 pinch sea salt (fine)
▢ 1 pinch black pepper (freshly ground)
▢ 4 tsp 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.
Drizzle remaining oil evenly over eggplants; sprinkle with herbs.