Oven-Roasted Eggplant
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
80
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 80 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 451 mg | (11 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 medium Eggplant (rinsed and trimmed)
- 1 chinese Eggplant (rinsed and trimmed)
- 1 Zucchini (rinsed and trimmed)
- 2 red Bell pepper (rinsed; trimmed and seeded)
- 2 onions (peeled and thinly sliced)
- 4 cloves garlic cloves (peeled and sliced)
- 1 bunch fresh Basil (rinsed; stems trimmed and roughly chopped)
- 8 sprigs fresh thyme (rinsed and roughly chopped)
- 2 Tbsps olive oil (plus extra if necessary)
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Preheat oven to 450º F.
2.
Slice eggplant and zucchini into 1/2-inch rounds. Slice red peppers into 2-inch wide strips.
3.
In a large bowl, combine vegetables and herbs. Drizzle with olive oil and toss to coat. Arrange vegetable in a single layer in a large roasting pan.
4.
Roast for 30 to 35 minutes, stirring every 10 minutes, or until vegetables are browned and cooked through. Season with salt and pepper. Serve.
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