side dish recipe · #00137
Chili Powder 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 tspChili Powder
- 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, Chili Powder, 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
- 1.9 g
- Carbohydrates
- 11.2 g
- Fat
- 7.2 g
- Fiber
- 5.4 g
- Sodium
- 459.3 mg
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.