Roasted Eggplant with Herbs
6 small eggplants (about 1 1/4 lbs.)
1/4 c. extra-virgin olive oil, divided
1/2 tsp. fine sea salt
1/4 tsp. freshly ground black pepper
1/2 c. chopped fresh basil
1 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh rosemary
Preheat oven to 450F.
Cut each eggplant into 1/4-inch slices, cutting to, but not through, stem end. Fan eggplants, and place on a baking sheet lined with parchment paper. Brush 2 tablespoons oil evenly over eggplant slices. Bake for 15 minutes; remove from oven. Press eggplants gently to fan slices. Brush eggplants with 1 1/2 tablespoons oil; 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 1 1/2 teaspoons oil evenly over eggplants, sprinkle with herbs.
Recipe from Cooking Light
Nutrition information per serving:
Total fat 9.2g
Saturated fat 1.3g
Dietary fiber 3.4g