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

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Calories From Fat 0
 
% Daily Value
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Monounsaturated Fat  0g
 
Cholesterol  0mg
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Total Carbohydrates  0g
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Dietary Fiber  0g
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Sugar  0g
 
Sugary Alcohol  0g
 
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Great Recipes

Olive Oil Roasted Eggplant with Lemon

Ingredients
  • 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.

 

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