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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 16.5
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 2.4 mg
  • Total Carbs: 2.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 0.5 g

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MAKEOVER: Eggplant, Spicy Roasted/less fat (1 serv/~40 g/1 freggie) (by EHAGFELD)

Submitted by: EJOY-EVELYN

View the original recipe for Eggplant, Spicy Roasted (1 serving/~40 g/1 freggie)

Introduction

This is a spicy recipe with the chili peppers. Most people might lessen the chili powder to a pinch. This is a spicy recipe with the chili peppers. Most people might lessen the chili powder to a pinch.
Number of Servings: 12

Ingredients

    17.2 oz Eggplant, washed (skin remains) and cut in 1/4" slices
    1.4 tsp Olive Oil
    Trace: Olive Oil Spray Non-stick
    Masala:
    1/2 tsp garlic powder
    1/2 tsp onion powder
    1/2 tsp (Indian) chili powder (or cayenne pepper)
    1/2 tsp Garam Masala (or 1/4 tsp cumin, 1/4 tsp corriander)

Directions

With hands, dab 1 T olive oil on top, bottom, and sides of slices. Place on non-stick pan that's been lightly sprayed with non-stick coating.

Mix up the spices. Add half to the first sice being broiled for 5-10 minutes (til nicely browned)

When browned, remove from broiler. Turn slices, sprinkle with remainded of spice mixture, lightly spray with non-stick olive oil spray. Broil for another 5-10 minutes.

1/2 cup fresh eggplant = 41 grams. Hence this recipe make 12 servings/12 slices. Adapt recipe accordingly with the size of your eggplant.

Salt (optional) when you remove from broiler when completed. (Not included in nutritional data)

Serving Size: Makes 12 1/2-cup eggplant servings






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