Oven-Roasted Eggplant

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Oven-Roasted Eggplant
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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)
Calorie80 cal.(4 %)
Protein3 g(3 %)
Fat4 g(3 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin K14.9 μg(25 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.3 mg(21 %)
Folate76 μg(25 %)
Pantothenic acid0.5 mg(8 %)
Biotin4.4 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C93 mg(98 %)
Potassium451 mg(11 %)
Calcium51 mg(5 %)
Magnesium33 mg(11 %)
Iron1.9 mg(13 %)
Iodine3 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids0.6 g
Uric acid41 mg
Cholesterol0 mg
Complete sugar6 g

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 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)
How healthy are the main ingredients?
garlic cloveBasilolive oilthymeEggplantZucchini

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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