Makes: 4 servings
• 1lb eggplant, peeled & cubed
• 2 tbsp olive oil
• 2 tsp paprika
• 2 tsp granulated garlic
• 2 tsp fresh parsley
• sea salt & black pepper to taste
Preheat oven to 425F. Spray baking pan(s) with non-stick cooking spray.
Place eggplant in large mixing bowl. Toss with olive oil, salt, pepper, paprika, and garlic. Stir to coat well. Pour eggplant in single layer on baking pan. Place in the oven to roast for 30 minutes. Check tenderness of eggplant. Roasting times may vary.
Add parsley to garnish. Enjoy!
Calories: 102 | Fat: 7g | Fiber: 5g | Carbs: 8g | Protein: 3g | Sugar: 3g | Sodium: 165mg
Maleka Beal is a health coach and co-founder of BetterChoices, a health & wellness company and social community focused on educating, advocating, and promoting better health and wellness through lifestyle, nutrition, and fitness education. To learn more, connect with her on Facebook, Twitter, & Instagram @malekabeal.