Side Dish

Olive Oil Roasted Eggplant with Lemon is for Side Dish.

Olive Oil Roasted Eggplant with Lemon takes 15 minutes to prepare.

Olive Oil Roasted Eggplant with Lemon takes 25 minutes to cook.

Olive Oil Roasted Eggplant with Lemon makes 4 servings.

The ingredients for Olive Oil Roasted Eggplant with Lemon are:

2 Tbsp lemon juice
1 large eggplant
3 Tbsp Extra Virgin Olive Oil
Salt and Pepper to taste

Here is how you make Olive Oil Roasted Eggplant with Lemon:

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.Serving Size: 1/4Number of Servings: 4.0Recipe submitted by SparkPeople user PLAAAAAAR.

The nutritional information for Olive Oil Roasted Eggplant with Lemon is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 127.2

• Total Fat: 10.8 g
• Cholesterol: 0.0 mg
• Sodium: 5.7 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 3.5 g
• Protein: 1.4 g

The dietary needs meet for Olive Oil Roasted Eggplant with Lemon is Vegetarian