Roasted Eggplant and Red Potatoes
- Number of Servings: 2
Ingredients
1 eggplant4 red potatoes4 tbsp olive oil1 cup onion chopped (big pieces)4 garlic cloveskosher salt and pepper to taste
This makes 2 large servings if serving as a main course or 4 servings if served with fish or another main course.
Peel and slice eggplant into 1/4" rounds. Slice red potatoes in the same manner. In a gallon sized ziploc cover the slices of each with olive oil until nicely covered. Evenly distribute slices on a large cookie sheet and salt.
Cook at 400 degrees for about 40 minutes or until desired crispiness. Check it at 30 minutes to be sure there is no burning.
Side suggestions: garlic bread or rice
Number of Servings: 2
Recipe submitted by SparkPeople user JMARIE28.
Peel and slice eggplant into 1/4" rounds. Slice red potatoes in the same manner. In a gallon sized ziploc cover the slices of each with olive oil until nicely covered. Evenly distribute slices on a large cookie sheet and salt.
Cook at 400 degrees for about 40 minutes or until desired crispiness. Check it at 30 minutes to be sure there is no burning.
Side suggestions: garlic bread or rice
Number of Servings: 2
Recipe submitted by SparkPeople user JMARIE28.
Nutritional Info Amount Per Serving
- Calories: 526.6
- Total Fat: 27.9 g
- Cholesterol: 0.0 mg
- Sodium: 26.0 mg
- Total Carbs: 64.5 g
- Dietary Fiber: 11.8 g
- Protein: 8.6 g
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