Sheet Pan Roasted Japanese Eggplant

Be the first to rate & review!
0 Photos

Simple ingredients, big on flavor! Easy to make, tastes gourmet. Can be served warm or chilled as a side dish, or on top of pasta.

Submitted by StunnaShades
Updated on February 9, 2022
Recipe Placeholder Image
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Servings:
2
Yield:
2 servings
Jump to Nutrition Facts

Ingredients

  • cooking spray

  • 1 (4 ounce) Japanese eggplant, ends trimmed

  • 1 small yellow onion

  • ¼ cup extra-virgin olive oil

  • 1 tablespoon minced garlic

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Spray a sheet pan with cooking spray.

  2. Slice eggplant into 1-inch thick slices, then quarter the slices. Chop onion in half, then quarter the halves.

  3. Place eggplant and onion on the prepared sheet pan. Drizzle with olive oil, then sprinkle with garlic, salt, and pepper. Toss with your hands until well coated.

  4. Bake in the preheated oven until golden brown and tender, about 40 minutes, tossing halfway through.

Nutrition Facts (per serving)

287 Calories
28g Fat
8g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 287
% Daily Value *
Total Fat 28g 36%
Saturated Fat 4g 20%
Sodium 1166mg 51%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 1g 3%
Vitamin C 5mg 6%
Calcium 24mg 2%
Iron 0mg 2%
Potassium 205mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved