Ingredientes para Eggplant Aubergine Croutons
- 1 medium Japanese eggplant (about 1 pound)
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- paprika, optional, to taste
- 1/4 teaspoon black pepper
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Como fazer Eggplant Aubergine Croutons
- Preheat oven to 400°F (200°C).
- Wash and trim the eggplants, then slice them into ½-inch thick rounds.
- In a large bowl, toss the eggplant slices with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
- Remove from oven and let cool slightly before serving. Enjoy as a salad topping, hummus dippers, or alongside your favorite soup or dip!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
18g
Carbs
0g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Low Protein Healthy 5 Ingredients Or Less Salads Condiments Etc Vegetables Oven Easy Beginner Cook Kosher Vegan Vegetarian Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Egg Free Healthy 2 Free Of Something Low In Something To Go Camping Equipment Number Of Servings
