Arrange your eggplant halves in a baking tray, making sure to keep them in a single layer with the skin side down.
Then, sprinkle a good pinch of salt and pepper over the scored side of each half.
Next up is a drizzle of olive oil. Use your hand to spread it out, ensuring an even coating all over the surface.
Take your thinly sliced garlic and tuck the pieces into the scored cuts, spreading them out evenly across each half.
Now, it's time for a flavor boost. Sprinkle on some red pepper flakes, dried oregano, and a touch of lemon zest.
Finish things off by arranging fresh thyme and rosemary sprigs on top of the eggplants.
Roasting the eggplants
Preheat the oven to 390°F (200°C).
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.
After roasting, give them a bit of time out of the oven to cool slightly.
When they're ready, transfer your gorgeous roasted eggplants to a serving plate.
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Nutrition
Nutrition Facts
Roasted Eggplant
Amount Per Serving
Calories 217Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Sodium 18mg1%
Potassium 1089mg31%
Carbohydrates 29g10%
Fiber 14g58%
Sugar 16g18%
Protein 5g10%
Vitamin A 348IU7%
Vitamin C 14mg17%
Calcium 64mg6%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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