Directions:
- Preheat oven to 450°.
- Cut each eggplant into 1/4-inch slices, cutting to, but not through, stem end. Fan eggplants, and place on a baking sheet lined with parchment paper. Brush 1 1/2 tablespoons oil evenly over eggplant slices. Bake at 450° for 15 minutes; remove from oven. Press eggplants gently to fan slices. Brush eggplants with 1 1/2 teaspoons oil; sprinkle evenly with salt and pepper. Bake an additional 10 minutes or until flesh is tender and edges are browned and slightly crisp.
- Drizzle remaining 1 1/2 teaspoons oil evenly over eggplants; sprinkle with herbs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.01 Kcal (448 kJ) | ||
| Calories from fat | 84.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.34g | 14% | |
|---|---|---|---|
| Sodium | 147.59mg | 6% | |
| Potassium | 224.03mg | 5% | |
| Total Carbs | 5.92g | 2% | |
| Sugars | 3.69g | 15% | |
| Dietary Fiber | 3.01g | 12% | |
| Protein | 1.04g | 2% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 19.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 102.38 Kcal (429 kJ) | ||
| Calories from fat | 80.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.93g | 14% | |
|---|---|---|---|
| Sodium | 141.21mg | 6% | |
| Potassium | 214.35mg | 5% | |
| Total Carbs | 5.67g | 2% | |
| Sugars | 3.53g | 15% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 0.99g | 2% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 18.3mg | 2% | |
* 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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