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 serving
276.8
calories
1.9
g protein
27.0
g fat
5.7
g carbs