Honey and Garlic Roasted Aubergines
By Joe
Source: Bon Appétit — Eric Werner, Roasted Eggplant.
A roasted eggplant recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Bake. Heat oven to 500°. Pierce eggplants no less than 6 times per side (check that to penetrate at least halfway through) using a two-pronged fork. Put eggplants and garlic in a big cast-iron skillet or other big heavy ovenproof skillet, pour oil over, and scatter with 1 tablespoon salt. Roast eggplants in oven till soft all the way through, charred, and a little deflated, basting twice using skillet juices, 15-20 minutes. Leave to rest 15 minutes, next cut each in half lengthwise. Put eggplant halves and garlic cloves on a platter. Beat honey into juices in skillet, next spoon mixture over eggplant and garlic. Taste and add salt if it needs it with salt and pepper.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
5.2 g per serving
10.4 % of the 50 g daily maximum · 20.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 547 kcal |
| Protein | 1.9 g |
| Carbohydrate | 16 g |
| of which sugars | 10.6 g |
| of which free sugars | 5.2 g |
| Fat | 54.8 g |
| of which saturates | 7.6 g |
| Fibre | 4.6 g |
| Salt | 1.47 g |
Protein per 100 kcal
0.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
