Friday, March 16, 2012
Roasted Seasoned Eggplant (GF)
ROASTED SEASONED EGGPLANT
Such an easy recipe and quick to get this in the oven while preparing other food to go along with a barbecue, for instance. Very tasty! Great to nibble on too, while the meat is grilling.
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3 Japanese eggplants
1/4 cup light-tasting olive oil (60 mL)
1/2 tsp seasoning salt (2 mL)
1/4 tsp paprika (1 mL)
Preheat oven to 400°F (200°C). Slice eggplants thinly, lengthwise and then cut those slices in half horizontally. In medium bowl, combine olive oil, seasoning salt and paprika. Add eggplant slices and toss to coat really well. Place on a broiler pan, skin side down (when there is skin).
Bake 15 minutes, flip and bake another 20 minutes, or until tender. It’s actually a combination of soft, crispy and chewy for some of the pieces.
Yield: 2 big servings
1.9 g protein
27.0 g fat
5.7 g carbs