Roasted Eggplant

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Roasted Eggplant
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
137
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie137 kcal(7 %)
Protein5.37 g(5 %)
Fat0.99 g(1 %)
Carbohydrates32.22 g(21 %)
Sugar added0 g(0 %)
Roughage14.8 g(49 %)
Vitamin A12.6 mg(1,575 %)
Vitamin D0 μg(0 %)
Vitamin E1.64 mg(14 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.38 mg(37 %)
Vitamin B₆0.46 mg(33 %)
Folate120.56 μg(40 %)
Pantothenic acid1.54 mg(26 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C12.06 mg(13 %)
Potassium1,254.92 mg(31 %)
Calcium49.32 mg(5 %)
Magnesium76.72 mg(26 %)
Iron1.26 mg(8 %)
Zinc0.88 mg(11 %)
Saturated fatty acids0.19 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
4
freshly ground Pepper

Preparation steps

1.

Preheat oven to 200°C (approximately 400°F).

2.

Rinse, trim and cut eggplants lengthwise. Drizzle cut surfaces with a little oil and sprinkle with salt and pepper. Place eggplants, cut-side down, on an oiled baking sheet. Season again with salt and pepper and roast about 25 minutes. Serve immediately.