Olive Oil Roasted Eggplant with Lemon

Vegetable Side Dish - Side Dish

Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish.

Brief

Prep 15 mins

Cook: 25 mins

Total: 40 mins

Servings: 4

Yield: 4 servings

Olive Oil Roasted Eggplant with Lemon

Ingredients

1 large eggplant

3 tablespoons extra virgin olive oil

salt and pepper to taste

2 tablespoons fresh lemon juice

Side Dish

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.

Step 2

Slice the eggplant in half lengthwise then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.

Step 3

Roast in the preheated oven until softened and golden brown 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

Nutritional Information

Olive Oil Roasted Eggplant with Lemon

Servings Per Recipe:4

Calories: 120.5

% Daily Value *

Protein: 1.2g 2%

Carbohydrates: 7.2g 2%

Dietary Fiber: 3.9g 16%

Sugars: 2.8g

Fat: 10.3g 16%

Saturated Fat: 1.5g 7%

Vitamin A Iu: 32.4IU 1%

Niacin Equivalents: 0.9mg 7%

Vitamin B6: 0.1mg 6%

Vitamin C: 6mg 10%

Folate: 26.2mcg 7%

Calcium: 10.8mg 1%

Iron: 0.3mg 2%

Magnesium: 16.5mg 6%

Potassium: 272.7mg 8%

Sodium: 2.4mg

Thiamin: 0.1mg 6%

Calories From Fat: 93.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.