Simple and crispy baked purple eggplants with fresh chives and plenty of rosemary without basil, it might seem unusual but the flavor this herb imparts becomes delicious in this dish. A simple side dish that makes everyone happy, sometimes seasoned and cooked together with potatoes. The eggplant is the fruit of a perennial plant harvested in summer at its perfect ripening time, but it can be found for sale almost all year round.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 124.29 (Kcal)
- Carbohydrates 10.38 (g) of which sugars 6.22 (g)
- Proteins 1.76 (g)
- Fat 9.66 (g) of which saturated 1.39 (g)of which unsaturated 0.17 (g)
- Fibers 5.30 (g)
- Sodium 1,167.47 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients needed to prepare baked purple eggplants
- 12.35 oz eggplants
- 2 sprigs rosemary
- 0.85 oz extra virgin olive oil
- 1.06 tsp salt
- to taste chives
Tools needed to prepare baked purple eggplants
- Baking Sheet
- Parchment Paper
- Peeler
Steps to prepare purple eggplants
Wash and peel the eggplants, cut them into sticks, and place them on the baking sheet lined with parchment paper. Season the eggplants with salt and EVO oil, rosemary, and thinly sliced chives if fresh, otherwise dried chives will also work.
Cook at 375°F for 30 minutes. And here they are ready for a crunchy and delicious side dish, the baked purple eggplants.
