Roasted Eggplant Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 25 minutes

Ingredients

2 medium globe eggplants (approximately 2-3 pounds)

¼ cup olive oil

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

½ teaspoon garlic powder

chopped fresh parsley (to garnish)

Directions

Preheat oven to 425 degrees Fahrenheit. Line 1-2 large baking sheets with parchment paper.

Wash your eggplant(s) and dry completely. You may leave the skin on or peel partially. It is not recommended that you peel all of the skin as the skin does help prevent the eggplant from collapsing and becoming mushy.

Cut the eggplant into large(ish) cubes, about 1-inch in size. Too small and they will become mushy. Transfer the eggplant cubes to a large bowl or baking tray and toss with the olive oil, salt, black pepper, paprika, and garlic powder. Note that eggplant is like a sponge and soaks up the olive oil really quickly, be ready to mix immediately.

Transfer the eggplant to your prepared baking sheet(s) spread in a single layer.

Roast in the oven for approximately 30 minutes, or until golden brown, and caramelized, gently stirring half-way through.

Remove from the oven and sprinkle with fresh minced parsley or other fresh herbs, if desired.

Nutrition

• Calories: 119 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Sodium: 391 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 5 g
• Total Sugars: 5 g
• Protein: 2 g