6 baby eggplants
1 tbsp olive oil
½ tsp chilli flakes
1 tsp ground cumin
1 tsp ground coriander
sea salt flakes
1 lemon
extra virgin olive oil, for serving
fresh parsley leaves, for serving
While oven preheats to 400 degrees F, drizzle a tablespoon of ordinary olive oil over a baking tray. Sprinkle the coriander, cumin and chilli directly over the oil.
Slice the eggplants in half and place them cut side down into the oil, sliding them about a bit to pick up the flavourings. When the oven is ready, turn the eggplants cut side up and roast for 25 minutes.
Squeeze the juice of half a lemon over, sprinkle with salt and some chopped parsley and drizzle with a little extra virgin olive oil just before serving.
Sugar: 25g
:
Calcium: 93mg
Calories: 255kcal
Carbohydrates: 46g
Fat: 9g
Fiber: 23g
Iron: 3mg
Monounsaturated Fat: 6g
Polyunsaturated Fat: 1g
Potassium: 1668mg
Protein: 8g
Saturated Fat: 1g
Sodium: 25mg
Vitamin A: 329IU
Vitamin C: 44mg
