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Roasted Eggplant

Roasted Eggplant

Yield 4 servings
Prep time
10 Min
Cook time
30 Min
Total time
40 Min
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Ingredients

Instructions

  1. Preheat oven to 450 degrees F.
  2. Cover two sheet pans with parchment paper. Cut the ends off the eggplants and medium dice the eggplant (leave the skin on). Spread on the sheet pans and spray with olive oil and a generous amount of kosher salt and pepper. Toss and coat the eggplant evenly.
  3. Set a timer and put in the oven for 25-20 minutes. Continue with your Main Day Prep.
  4. Remove once well browned. Cool and put in a baggy and refrigerate.

Nutrition Facts

Calories

86

Fat

1 g

Sat. Fat

0 g

Carbs

20 g

Fiber

10 g

Net carbs

10 g

Sugar

12 g

Protein

3 g

Sodium

55 mg

Cholesterol

0 mg