Roasted Eggplant and Red Potatoes
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Roasted Eggplant and Red Potatoes calories by ingredient
Number of Servings: 2
Ingredients
-
1 eggplant
4 red potatoes
4 tbsp olive oil
1 cup onion chopped (big pieces)
4 garlic cloves
kosher salt and pepper to taste
Directions
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.