Directions:
- Preheat oven to 450 degrees.
- Slice the eggplants with a food processor, using the 1/4 blade.
- Turn into a bowl and toss quickly with the peanut oil.
- Spread out evenly (doesn't have to be single layer) on a large baking sheet lined with a silpat sheet.
- Let roast under top-heat (OK, broil) until the tops have started to brown. Convection oven is helpful here.
- Turn the eggplant slices, and let them roast another 5 m or so.
- Repeat turning and roasting until the slices are cooked through. Some will be dark brown and as thin as potato chips. All will be somewhat caramelized.
- You may serve these later, but they will have lost their crispness. Still taste good, though!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.48 Kcal (362 kJ) | ||
| Calories from fat | 15.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 3% | |
|---|---|---|---|
| Sodium | 5.73mg | 0% | |
| Potassium | 655.51mg | 14% | |
| Total Carbs | 17.18g | 6% | |
| Sugars | 11.45g | 46% | |
| Dietary Fiber | 8.59g | 34% | |
| Protein | 2.86g | 6% | |
| Vitamin C | 5.7mg | 10% | |
| Calcium | 25.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 30.03 Kcal (126 kJ) | ||
| Calories from fat | 5.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 3% | |
|---|---|---|---|
| Sodium | 1.99mg | 0% | |
| Potassium | 227.66mg | 14% | |
| Total Carbs | 5.96g | 6% | |
| Sugars | 3.98g | 46% | |
| Dietary Fiber | 2.98g | 34% | |
| Protein | 0.99g | 6% | |
| Vitamin C | 2mg | 10% | |
| Calcium | 8.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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