Eggplant
4 servings
Instructions
Trim the stem end from 1 large eggplant. Cut in 1/3-inch-thick slices. Brush slices on both sides with 1 tsp. olive oil and roast at 425 degrees F for 20 minutes, turning midway, or until lightly browned and tender. Season with salt and pepper.
Nutritional Information:
30 calories
1 g fat mono
0 mg cholesterol
5 g carbohydrate
1 g protein
2 mg sodium
Describe what you're looking for in as much detail as you'd like.
Our AI reads your request and finds the best matching books for you.
Popular searches:
Join 2 million readers and get unlimited free ebooks