Serves: 8
Prep Time: 10 minutes
Total Time: 40 minutes
Equipment: baking sheet, oven
Ingredients:
- Eggplant, sliced: 1 large eggplant
- Basil, chopped: 2 tbsp
- Lemon juice: 2 tbsp
- Olive oil: 8 tbsp
- Salt and pepper: 2 tsp
Directions:
- Brush both sides of the eggplant slices with olive oil.
- Arrange eggplant slices in a single layer on a rimmed baking sheet and sprinkle with salt and pepper.
- Roast until browned and tender, about 25 minutes.
- Toss with lemon juice and basil.
Nutrition Facts:
| Serving Size | 1 |
| Number of Servings | 8 |
| Energy (kcal) | 139 |
| Total Fat (g) | 14.1 |
| Saturated Fat (g) | 2 |
| Cholesterol (mg) | 0 |
| Sodium (mg) | 293 |
| Total Carbohydrates (g) | 4.6 |
| Dietary Fiber (g) | 1.8 |
| Sugar (g) | 2.7 |
| Protein (g) | 0.8 |
| Calcium (%) | 0 |
| Iron (%) | 1 |
| Potassium (mg) | 153 |