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Lemon-laced roasted eggplant

Lemon-laced roasted eggplant
Dinner

Low Gi Recipe Logo

SERVES:
6
DIFFICULTY:
Easy
PREP TIME:
COOK TIME:

Ingredients

  • 2 large eggplants (1¼ lbs or 0.6kg each)
  • 3 large garlic cloves, sliced
  • sea salt and freshly ground pepper to taste
  • 1 tsp dried oregano
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 5-6 sprigs fresh parsley, coarsely chopped
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Method

  • Preheat oven to 400F (200°C). Line a baking pan with foil or baking paper.
  • Cut the eggplants in half lengthwise. Cut each half lengthwise in half again. Cut each of the 8 resulting strips in half crosswise. Place them in a large bowl with the garlic, sprinkle with salt and pepper, add the oregano and then the oil. Mix well.
  • Place eggplant pieces in the prepared baking pan. Roast eggplant for 25 minutes until soft and browned. Remove eggplant from oven, place in a serving bowl, toss with the lemon juice and parsley. Serve immediately.

Notes

Energy per serve: 560kJ

Nutritional information (per serve)

Calories: 135kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Fiber: 7g
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