Honey-Roasted Eggplant with Chiles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 baby eggplants halved (or 2 regular cut into cubes)5 fresh green thai chiles, halved lengthwise1/4 cup honey2 tablespoons extra-virgin olive oilcoarse salt and freshly ground pepper
1. Preheat oven to 425 degrees. Toss eggplants with chiles, honey and oil to coat.
2. Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes (if using cubes of eggplant stir once every 5 to 7 minutes). Flip, and roast until eggplant softens, about 10 minutes. Season with salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user TALLY59.
2. Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes (if using cubes of eggplant stir once every 5 to 7 minutes). Flip, and roast until eggplant softens, about 10 minutes. Season with salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user TALLY59.
Nutritional Info Amount Per Serving
- Calories: 198.3
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 124.6 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 6.9 g
- Protein: 2.9 g
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