Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (13)
Oven Roasted Eggplant
NUTRITION · PER SERVING40M COOK
CAL 5%·PRO 3%
CARBS 9G39% OF CAL
4G FIBER0G ADDED6G INTRINSIC0G OTHER6G TOTAL SUGAR
FAT 7G64% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggplant slices roasted with olive oil, salt, and pepper until tender and golden. A versatile side that works with pasta, salads, and many main dishes.
sideitalian🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1½ pounds eggplant (about 1 large globe eggplant or 2 medium eggplants, chopped into ½-inch cubes)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
At a glance
PER SERVING · TIME 40M
CAL 5%·PRO 3%
CARBS 9G39% OF CAL
4G FIBER0G ADDED6G INTRINSIC0G OTHER6G TOTAL SUGAR
FAT 7G64% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 379mg
- Calcium
- 19mg
- Iron
- 0.01mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1.0MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.