Roasted Eggplant 1

Eggplant, I love you.  It may be a somewhat shallow love, but it is legitimate.  What is not to love?  You are satisfyingly squashy and yet are fibrous and filling.  Roasting you brings out the almost nutty flavor I love, and makes your skin tender enough to be enjoyed freely by even the most skeptical palate.  Best of all, I can enjoy a flavorful 1 cup serving of you for approximately 35 calories!  Thank you for allowing me to eat you on a nearly daily basis.  I hope that this doesn’t affect our relationship.

I really do eat this as daily snack during the week.  I usually cook up a batch on Saturday or Sunday, and stash individual portions in Tupperware to pack with my sack lunch.  I eat a snack every couple hours throughout the day, and this is an great option because it packs a nutritional punch and helps me fit more vegetables into my diet.

I am not a fan of veggies that taste like cardboard, or feeling punishing to eat.  The fresh lemony flavor profile in this dish was formed from my love of Mediterranean cuisine.  You can add a little pinch of salt to this recipe if you like, but I find that the tart bite from the lemon in satisfies my sodium-loving taste buds.  The citric acid also helps to preserve the eggplant and keep it tasting fresh… bonus!  Give this recipe a try without salt and let me know what your palette thinks.

Roasted Eggplant

Bake at 400 degrees for 45 min or until fork-tender

Makes 6 servings, approximately 35 calories each



All of the juice and 1/2 of the zest of 1 lemon

2 Medium Eggplants

1 TBSP Litehouse Foods Freeze Dried Parsley

1 TBSP Litehouse Foods Freeze Dried Oregano

1 TBSP Garlic Powder

1/2 tsp freshly ground black pepper

Non-Stick Cooking Spray (Olive Oil flavor recommended)

Baking Sheet

Parchment Paper or Tin Foil



1. Pre-Heat Oven to 400 Degrees

2. Trim off the stem end of the eggplant, bottom leave the bottom (belly-button) end intact.

3. Make 3 Length-wise cuts halfway through each eggplant.  I like to use the ‘belly button’ end as a gage for how deep the cuts should be.  Ideally, each eggplant should give you 3 equal-sized wedges.

4. Coat a Baking sheet with Parchment Paper or tin Foil and non-stick spray.

5. Lay Eggplant wedges on baking sheet  skin-side down.  I usually lay four of them next to one another so that they are perpendicular to the length of the tray, and two so they are end to end with each other and parallel to the length of the tray. (aren’t word pictures fun? 😉 )

6. Zest lemon over eggplant pieces, and then cut the lemon in half and distribute juices as evenly as possible.

7. Sprinkle other seasonings evenly over the eggplant wedges.

8. Bake in a 400 degree oven for 45 minutes or until the pieces are fork-tender, and the ‘rubbery’ texture is gone.

Although it’s always good to closely monitor food cooking in the oven, I haven’t found these to burn easily, and I have over-cooked these slightly and still found them to have great texture.

9. Enjoy hot out of the oven, alongside a delicious Mediterranean-inspired dinner, or as a mid-morning snack (as I do ;))

For best flavor, store leftovers in the refrigerator for up to a week and a half.

Roasted Eggplant 2