Roasted Eggplant with Fresh Mint
This summer favorite is lovely way to prepare eggplant - the roasted makes it nice and smokey, while the mint rounds out the dish with a bright finish!
- 1 medium eggplant peeled if desired and cut into 1-inch cubes
- 2 Tbsp. extra virgin olive oil
- 1/4 - 1/2 tsp. kosher salt sea salt, or other coarse salt
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 2 Tbsp. fresh mint chopped
Preheat the oven to 475 degrees. Spray a baking sheet with nonstick cooking spray.
Toss the eggplant in a bowl with the oil, salt, cumin, and garlic powder. (If the garlic powder has added salt, reduce or eliminate the table salt from the ingredients.)
Spread the eggplant in a single layer on the baking sheet, and roast it for about 25 minutes, tossing it after about 15 minutes.
Remove it from the oven and toss it with the fresh mint.
Nutritional Information Per Serving (% based upon daily values): Calories 59, Total Fat: 4g, 6%; Saturated Fat: 1g, 2.5%; Cholesterol: 0mg, 0%; Sodium: 148mg, 6.5%; Total Carbohydrate: 7g, 2.5%; Dietary Fiber: 4g, 16%; Sugar: 3g; Protein: 2g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!