Oven-Roasted Eggplant

0
Average: 0 (0 votes)
(0 votes)
Oven-Roasted Eggplant
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
126
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie126 kcal(6 %)
Protein3.49 g(4 %)
Fat5.3 g(5 %)
Carbohydrates19.8 g(13 %)
Sugar added0 g(0 %)
Roughage7.3 g(24 %)
Vitamin A59.37 mg(7,421 %)
Vitamin D0 μg(0 %)
Vitamin E0.77 mg(6 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.14 mg(13 %)
Niacin2.31 mg(19 %)
Vitamin B₆0.4 mg(29 %)
Folate65.4 μg(22 %)
Pantothenic acid0.71 mg(12 %)
Biotin1.75 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C51.84 mg(55 %)
Potassium683.91 mg(17 %)
Calcium59.97 mg(6 %)
Magnesium48.3 mg(16 %)
Iron1.49 mg(10 %)
Iodine1.4 μg(1 %)
Zinc0.64 mg(8 %)
Saturated fatty acids0.77 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
6
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 (peeled and sliced)
1 bunch
fresh Basil (rinsed; stems trimmed and roughly chopped)
8 sprigs
fresh thyme (rinsed and roughly chopped)
2 tablespoons
olive oil (plus extra if necessary)
salt (to taste)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
EggplantzucchinioniongarlicBasilthyme

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.