Directions:
- Preheat oven to 450°F.
- Slice eggplant crosswise into 1/4 inch slices; cut cherry tomatoes in half.
- Place tomatoes and eggplant slices on nonstick baking sheet. Season with salt and olive oil (reserving 1/3 of the oil for the dressing) turning tomatoes and eggplant to coat evenly.
- Roast until soft and slightly brown for approximately 15 minutes, turning eggplant once.
- Remove from oven, cool, and cut eggplant in quarters. Toss gently with remaining olive oil, basil leaves and salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.92 Kcal (582 kJ) | ||
| Calories from fat | 88.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.87g | 15% | |
|---|---|---|---|
| Sodium | 7.01mg | 0% | |
| Potassium | 528.73mg | 11% | |
| Total Carbs | 12.17g | 4% | |
| Sugars | 8.34g | 33% | |
| Dietary Fiber | 5.34g | 21% | |
| Protein | 2.3g | 5% | |
| Vitamin C | 13.6mg | 23% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 58.4 Kcal (245 kJ) | ||
| Calories from fat | 37.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.15g | 15% | |
|---|---|---|---|
| Sodium | 2.95mg | 0% | |
| Potassium | 222.29mg | 11% | |
| Total Carbs | 5.11g | 4% | |
| Sugars | 3.51g | 33% | |
| Dietary Fiber | 2.25g | 21% | |
| Protein | 0.97g | 5% | |
| Vitamin C | 5.7mg | 23% | |
| Calcium | 9.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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