Ingredients for 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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How to Make 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