Maria’s Oven Roasted Eggplant Recipe

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Maria’s Oven Roasted Eggplant

The Globe Eggplant is ideal for almost any cooking application. It also has fewer seeds than other varieties. Choose a small to medium sized eggplant that is firm and heavy.

Leave the purple skin on because an antioxidant called nasunin is found in the skin and protects your cells from free radical damage. Nasunion is an anthocyanin found in fruits and vegetables with red, blue and purple hues. Purple eggplant also contains another antioxidant, chlorogenic acid and it is thought to have anti-cancer properties.

Eating eggplant is going to fill you up without very many calories. One cup of cooked eggplant contains just 28 calories. Eggplant is also a good source of dietary fiber, with 2.5 grams per serving.

1 large globe eggplant, washed well, ends cut off and sliced lengthwise 3/4-inch thick

Arrange sliced eggplant in a single layer onto two paper towel lined baking sheet pans. Sprinkle liberally with kosher salt (It adheres best to the eggplant) on both sides, cover with more paper towel. Let sit for 30 minutes. Rinse and pat dry.

Preheat oven to 475 degrees.

Wipe down the baking sheets you used previously. Brush eggplant lightly on both sides using 3 tablespoons of oil (or less if you can) and season with salt and pepper. Place onto baking sheets. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 22-25 minutes.

When you pull it out of the oven drizzle with lemon, balsamic vinegar or your favorite vinaigrette that you have made with extra virgin olive oil.

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