Baked eggplant

Baked eggplant
Dietary Gu >(per serving)
34 Calories
0g Unwanted fat
8g Carbs
1g Protein
Nutrition Facts
Servings: 2 to four servings
Volume per serving
Calories 34
% Every day Value*
Total Excess fat 0g %
Saturated Fat 0g %
Cholesterol 0mg %
Sodium 1747mg 76%
Total Carbohydrate 8g 3%
Dietary Fiber 4g 15%
Protein 1g
Calcium 13mg one%
*The % Everyday Value (DV) tells you how considerably a nutrient in a food serving contributes to a daily diet plan. two,000 calories a day is utilized for standard nutrition suggestions.

Fried eggplant is meltingly tender, to be positive, but baked eggplant can be just as tender and tempting, with out the hassle, grease, and calories of frying.

To hold things as tasty as can be, use a two-step approach of brining the eggplant very first to aid it hold its form and eliminate any extra bitterness, and then lightly spraying or brushing the eggplant slices with oil to get them nicely browned as they bake.

This recipe can be doubled and tripled as essential. Operate in batches as dictated by oven area and accessibility to baking sheets.

Want some thing crispy? Try oven-fried eggplant.

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Actions to Make It

Gather the elements.

Reduce the eggplant into no matter what shapes and sizes you desire, becoming certain to trim off and discard the stem and the ends. Set aside.

In a huge bowl, dissolve the salt in about 1/two cup warm water. Once the salt is fully dissolved, include 4 to six cups of amazing water, mixing properly.

Put the eggplant into the salt water. Set a plate or pot lid that is slightly smaller sized than the best of the bowl on the eggplant pieces to hold them submerged. Allow sit about thirty minutes. (See note, below.)

Meanwhile, heat an oven to 375 F.

Following the eggplant has soaked, drain it, and pat the pieces totally dry with paper towels. Lay the eggplant on a baking sheet (or sheets, depending on how significantly eggplant you made a decision to cook) in a single layer, not overlapping at all, and with at least a bit of room between them to bake evenly and attractively.

Lightly brush or spray with oil. Turn all the pieces more than and brush or spray the other side(s). Bake until finally the downside has browned nicely, ten to 15 minutes. Turn all the pieces more than and bake right up until that side is browned, too, about ten far more minutes.

Use the baked eggplant in a recipe (like eggplant Parmesan or Turkish roasted eggplant salad) or serve them on their own sprinkled with salt, drizzled with balsamic vinegar, or topped with chopped tomatoes and/or basil.