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Healthy Recipes

  • Roasted Eggplants with Herbs

Roasted Eggplants with Herbs

Recipe from My Recipes


  • 4 small eggplants (about 13 ounces)
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh basil
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh rosemary


  1. Preheat oven to 450 degrees.
  2. Cut each eggplant into 1/4-inch slices, cutting to, but not through, stem end. Fan eggplants and place on a baking sheet lined with parchment paper. Brush 1 1/2 tablespoons oil evenly over eggplant slices. Bake at 450 degrees for 15 minutes; remove from oven. Press eggplants gently to fan slices. Brush eggplants with 1 1/2 teaspoons oil; sprinkle evenly with salt and pepper. Bake an additional 10 minutes or until flesh is tender and edges are browned and slightly crisp.
  3. Drizzle remaining 1 1/2 teaspoons oil evenly over eggplants; sprinkle with herbs.

Yield: 4 servings

Nutrition Information Per Serving
CaloriesFatSat. FatSodiumCarbsFiberProtein
Roasted Eggplants with Herbs 104 9.2 g. 1.3 g. 122 mg 5.7 g. 3.4 g. 1.1 g.