print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Oven-Roasted Eggplant

0
Average: 0 (0 votes)
(0 votes)
Oven-Roasted Eggplant
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
126
calories
Calories
0
Print

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)

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.