Vegetarian

Roasted Baby Eggplant is for Dinner.

Roasted Baby Eggplant takes 15 minutes to prepare.

Roasted Baby Eggplant takes 45 minutes to cook.

Roasted Baby Eggplant makes 6 servings.

The ingredients for Roasted Baby Eggplant are:

6 baby or small Japanese eggplants (about 3 pounds)
3 lemons
2 cloves garlic, thinly sliced
12 sprigs fresh oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil

Here is how you make Roasted Baby Eggplant:

Heat oven to 450?F. Slice each eggplant in half lengthwise, cutting only about 3/4 of the way through so the eggplant halves remain attached at the top. Arrange the eggplants in a baking dish at least 2 inches deep, such as a 9-by-13-inch pan.Thinly slice 1 lemon. Squeeze the juice from the remaining 2 lemons. Insert the lemon slices into the slit in each eggplant, then press some garlic and oregano into each slit. Season with the salt and pepper. Drizzle the eggplants with the lemon juice and oil. Cover with foil and roast, basting frequently with the juices in the dish, until the eggplants are very soft, about 40 minutes.Remove foil and roast for 5 more minutes. Transfer to individual plates and top with the pan juices.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user NIKAZUERLEIN.

The nutritional information for Roasted Baby Eggplant is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 180.5

• Total Fat: 18.3 g
• Cholesterol: 0.0 mg
• Sodium: 390.0 mg
• Total Carbs: 8.2 g
• Dietary Fiber: 3.8 g
• Protein: 1.1 g

The dietary needs meet for Roasted Baby Eggplant is Vegetarian