Heat oven to 400 degrees F.
Trim eggplant and cut in half lengthwise; cut each half into 4 long wedges. Cut each wedge in half widthwise. Brush a heavy-bottomed baking sheet with oil or line with parchment paper.
Place eggplant pieces, skin side down, on the baking sheet. Brush each with oil and sprinkle with salt and pepper. Roast until softened and golden brown, 25 to 30 minute. Drizzle with lemon juice, season with extra salt and pepper, if needed, and serve hot.
Per serving: 110 calories, 9 g. fat, 1.5 g. saturated fat, 1 g. protein, 8 g. carbohydrate, 5 g. dietary fiber, 75 mg. sodium
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|Serving Size: 1 Serving (129g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 78 (76%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 583.9mg||20 %|
|Potassium 268.1mg||7 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 3.1g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 103
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