Spicy Roasted Eggplant Slices
Ingredients
The eggplant
The seasoning
-
2
tablespoons
canola oil
-
1
tablespoon
harissa
-
½
teaspoon
salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Slice the eggplant into ½-inch rounds and then cut each round in half to form half-moons.
- In a large bowl, mix the canola oil, harissa, salt, and black pepper.
- Add the eggplant slices to the bowl and toss to coat them evenly.
- Arrange the eggplant slices in a single layer on the prepared baking sheet without overlapping.
- Roast in the oven for 20-25 minutes, flipping the slices halfway through.
- The eggplant is ready when it is tender and slightly caramelized.
Nutrition Facts (estimated)
Servings
4 servings
Calories
94
Total fat
7g
Total carbohydrates
7g
Total protein
1g
Sodium
343mg
Cholesterol
0mg
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