Spicy Baked Eggplant

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4.3 of 5 (14)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 102.5
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 589.7 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 7.0 g
  • Protein: 2.8 g

View full nutritional breakdown of Spicy Baked Eggplant calories by ingredient
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Introduction

This is a wonderful low fat side dish This is a wonderful low fat side dish
Number of Servings: 4

Ingredients

    6 long chinese eggplants
    1 tbsp olive oil
    1 tsp salt
    1 tsp red cayenne pepper powder

Directions

Wash & cut eggplants into 1" thick rounds. Add 1-2 tbsp of olive oil, salt & cayenne pepper. Mix well until the eggplant rounds are well coated with the oil & spices. Coat a cookie sheet with olive oil spray. Spread the eggplant ont he cookie sheet and bake at 450 degrees for about 20 min until the eggplant starts to get light brown and crispy.

Number of Servings: 4

Recipe submitted by SparkPeople user LUVLHASA.

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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    My tummy says thank you! I cut mine a little thinner (1cm to 1/2 inch thick) and ONLY greased the cookie sheet because eggplant is super absorbent. I also only lightly seasoned mine with sea salt on one side. After about 10 to 15 mins I flipped the rounds and they were lightly browned and delicious. - 11/27/11

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  • Incredible!
    0 of 1 people found this review helpful
    a must try! - 12/2/12

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  • Just bought eggplant at the farmers market and didn't know what to do with it. This was very helpful. Like other users, I got mushy eggplant too. I think it is the type of eggplant we bought (purple skin). Still, it was yummy for a veggie I usually don't like. - 9/16/10

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  • Wow! This is the first time I've rated a recipe. I decided that I liked it so much I should let everyone know. Of course I didn't have cayenne pepper. Used turmeric and cumin instead. Wasn't crispy but that didn't bother me. My 12 yo son also loved it. Grated a bit of fresh parmesan on top. - 5/26/10

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  • I guess I didn't cook it right because mine came out mushy. - 3/6/09

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