Eggplant / Lb

Eggplant / Lb

Eggplant / Lb

Eggplant is delicious hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, in a casserole, in stews, or on brochettes. Complementary spices include allspice, basil, bay leaves, garlic, chile powder, oregano, sage, thyme, marjoram, and parsley. It's a natural combined with tomatoes and onions, as in the popular dish Ratatouille.

Purée roasted eggplant, garlic, tahini, lemon juice and olive oil. Use it as a dip for vegetables or as a sandwich filling.

Eggplant is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Dietary Fiber.

Price: $1.49
EBT       TAX       DEPOSIT

Nutrition Facts

Serving Size  0 0 ( 0g )
Servings Per Container  0
Amount Per Serving
Calories 0
Calories From Fat 0
% Daily Value
Total Fat  0g
Saturated Fat  0g
Trans Fat  0g
Polyunsaturated Fat  0g
Monounsaturated Fat  0g
Cholesterol  0mg
Potassium  0mg
Sodium  0mg
Total Carbohydrates  0g
Dietary Fiber  0g
Sugar  0g
Sugary Alcohol  0g
Protein  0g

Great Recipes

Olive Oil Roasted Eggplant with Lemon

  • 1 large eggplant
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 2 tablespoons fresh lemon juice
   Preparation method
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
  • Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
  • Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.