Keto, Low-carb, and Vegan
Jazz up your everyday cooking with our oven-roasted eggplant recipe — creamy eggplant infused with olive oil and aromatics.
Nutrition per serving Calories - 217 Fat - 11g Protein - 5g Carbs - 29g Fiber - 14g Net carbs - 15g Sugar - 16g
Prep Time: 5 minutes Cooking Time: 60 minutes Rest Time: 10 minutes Total Time: 1 hour 15 minites Difficulty Level: Easy Recipe Makes 2 Servings
— 2 bell eggplants
— 1 ½ tablespoons olive oil
— 2 garlic cloves, thinly sliced
— ½ teaspoon red pepper flakes
— ½ teaspoon dried oregano
— Zest of 1 lemon
1. Arrange your eggplant halves in a baking tray, making sure to keep them in a single layer with the skin side down.
2. Then, sprinkle a good pinch of salt and pepper over the scored side of each half.
3. Next up is a drizzle of olive oil. Use your hand to spread it out, ensuring an even coating all over the surface.
4. Take your thinly sliced garlic and tuck the pieces into the scored cuts, spreading them out evenly across each half.
1. Preheat the oven to 390°F (200°C).
2. Next, let your seasoned eggplants roast for about an hour. Don't forget to give them a turn halfway through to ensure even cooking. You'll know they're done when they've turned a beautiful golden brown color.
3. After roasting, give them a bit of time out of the oven to cool slightly.