Olive Oil Roasted Eggplant with Lemon Recipe

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Olive Oil Roasted Eggplant with Lemon
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
  2. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
  3. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 128.43 Kcal (538 kJ)
Calories from fat 99.9 Kcal
% Daily Value*
Total Fat 11.1g 17%
Sodium 2.59mg 0%
Potassium 270.17mg 6%
Total Carbs 7.4g 2%
Sugars 4.81g 19%
Dietary Fiber 3.44g 14%
Protein 1.15g 2%
Vitamin C 5.3mg 9%
Calcium 10.8mg 1%
Amount Per 100 g
Calories 96.4 Kcal (404 kJ)
Calories from fat 74.99 Kcal
% Daily Value*
Total Fat 8.33g 17%
Sodium 1.94mg 0%
Potassium 202.79mg 6%
Total Carbs 5.56g 2%
Sugars 3.61g 19%
Dietary Fiber 2.58g 14%
Protein 0.86g 2%
Vitamin C 4mg 9%
Calcium 8.1mg 1%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • good source of fiber

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