Roasted Eggplant Medley Recipe
Eggplant roasted with a medley of peppers and onions with a balsamic glaze. Earthy, sweet and goes great with lamb!!
Ingredients
- For the MEDLEY:
- 1 1/2 pounds of baby eggplant
- 2 long sweet peppers
- 1 red onion
- For the GLAZE:
- 1/4 cup olive oil
- 2 tbsp. fig balsamic vinegar
- Salt & pepper to taste
- 1 tsp. dijon mustard
Directions
- Preheat oven to 400º F.
- Wash and cut veggies into approximately 1 inch pieces.
- Mix glaze, pour over veggies and mix to coat.
- Transfer to baking dish.
- Bake for approximately 40 minutes, stirring a few times throughout the cooking time.
- ENJOY!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 185 | |
| Calories from Fat 123 | 66% |
| Total Fat 13.95g | 17% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 487mg | 14% |
| Total Carbs 15.43g | 4% |
| Dietary Fiber 6.2g | 21% |
| Sugars 7.91g | 5% |
| Protein 2.42g | 4% |
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