Servings: 1 Serving
Calories: 179kcal
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.
Nutrition
Calories: 179kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Natural Sugar: 16g
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