Rosemary-infused Eggplant
Rosemary-infused Eggplant might be just the side dish you are searching for. One serving contains 60 calories, 0g of protein, and 5g of fat. This gluten free, primal, and whole 30 recipe serves 10. From preparation to the plate, this recipe takes about 45 minutes. A mixture of japanese eggplants, olive oil, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy.
Instructions
Cut eggplant crosswise into 1/4-inch-thick slices; sprinkle cut sides with salt.
Place in a single layer on paper towels; let stand 30 minutes. Rinse eggplant with water, and pat dry.
Place eggplant in a single layer on a baking sheet.
Combine olive oil, garlic, and rosemary. Set aside.
Broil eggplant 4 inches from heat (with electric oven door partially open) 3 minutes on each side or until lightly browned.
Toss hot eggplant slices with oil mixture.
Serve on toasted baguette slices.
Note: To toast baguette slices, place bread slices in a single layer on baking sheets.
Bake at 350 for 3 to 4 minutes on each side or until lightly browned. Cool on wire racks.