4 Serves
40 Mins
Preheat your oven to 200°C and prepare a baking sheet by lining it with parchment paper.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
3 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
1 mg / 420 mgPhosphorus
1 mg / 1,250 mgPotassium
2 mg / 4,700 mgSodium
209 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Arrange the eggplant slices in a single layer on the baking sheet.
In a small bowl, whisk together the marinade ingredients and pour the mixture evenly over the eggplant slices, ensuring both sides are coated.
Bake the eggplant for 10 to 15 minutes until the underside is golden brown.
Flip the slices using a spatula and continue baking for another 5 to 10 minutes until the eggplant is tender and caramelized on both sides.
10
g28
g32
g
American
American