side dish recipe · #00132
Rosemary Roasted Eggplant
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Level 1
- Ingredients
- 6
Prep10 min
Cook25 min
Inactive0 min
Total35 min
Ingredients
- 1½ lbEggplant
- 2 tbspOlive Oil
- 3 clovesGarlic
- 1 tspRosemary
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Heat the oven to 425°F (218°C). Cut the Eggplant into evenly sized pieces and mince the Garlic.
- Toss the Eggplant and Garlic with the Olive Oil, Rosemary, Table Salt, and Black Pepper on a sheet pan.
- Roast the Eggplant for about 25 minutes, turning once, until browned at the edges and tender. Serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 1.8 g
- Carbohydrates
- 10.9 g
- Fat
- 7.1 g
- Fiber
- 5.2 g
- Sodium
- 440 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.