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Roasted Eggplant with Fresh Mint

Roasted Eggplant with Fresh Mint

Jessica Braider
This summer favorite is lovely way to prepare eggplant - the roasted makes it nice and smokey, while the mint rounds out the dish with a bright finish!
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Cook Time 30 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4 servings
Calories 103 kcal

Ingredients
  

  • 1 medium eggplant peeled if desired and cut into 1-inch cubes
  • 2 Tbsp. extra virgin olive oil
  • 1/4 - 1/2 tsp. kosher salt sea salt, or other coarse salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 2 Tbsp. fresh mint chopped

Instructions
 

  • Preheat the oven to 475 degrees. Spray a baking sheet with nonstick cooking spray.
  • Toss the eggplant in a bowl with the oil, salt, cumin, and garlic powder. (If the garlic powder has added salt, reduce or eliminate the table salt from the ingredients.)
  • Spread the eggplant in a single layer on the baking sheet, and roast it for about 25 minutes, tossing it after about 15 minutes.
  • Remove it from the oven and toss it with the fresh mint.

Notes

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Nutrition

Calories: 103kcalCarbohydrates: 9gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 126mgPotassium: 323mgFiber: 4gSugar: 4gVitamin A: 348IUVitamin C: 5mgCalcium: 35mgIron: 1mg
Keyword 30 Minutes (or less) Meals, Dairy-Free, Gluten-Free, Kosher, Low Fat, Low Sodium, No Added Sugar, Nut-Free, Picnic, Side Dish, Summer, Vegan, Vegetarian
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