Low Sodium Aubergine Rotie
Indulge in the robust flavors of the Low Sodium Aubergine Rotie, a wholesome, heart-healthy recipe designed to satisfy your taste buds without compromising on flavor. This baked aubergine dish showcases tender, golden slices coated in a luscious olive oil marinade infused with smoky paprika, earthy cumin, and zesty garlic. A sprinkle of crushed red pepper flakes adds a gentle kick, while fresh parsley and a drizzle of lemon juice bring brightness to the dish. Perfect for those seeking low-sodium meal options, this recipe is both easy to prepare and versatile, serving beautifully as a vibrant side dish or paired with quinoa or brown rice for a nutritious main course. Ready in just under an hour, this oven-roasted delight is simple yet elegant, making it ideal for weeknight dinners or casual gatherings. Keywords: Low sodium recipes, roasted aubergine, healthy side dishes, vegetarian dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Aubergines (Eggplants)
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Fresh parsley
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 0.25 teaspoon Crushed red pepper flakes
Instructions
Preheat your oven to 400°F (200°C).
Rinse the aubergines and pat them dry with a kitchen towel. Cut them into 1-inch thick rounds.
Place the aubergine slices in a single layer on a baking sheet lined with parchment paper.
In a small bowl, mix together the olive oil, minced garlic, ground black pepper, smoked paprika, dried oregano, and ground cumin.
Brush the olive oil and herb mixture onto both sides of each aubergine slice. Make sure they are well coated.
Sprinkle crushed red pepper flakes evenly over the aubergine slices for a touch of heat.
Roast the aubergines in the preheated oven for 35-45 minutes, flipping them halfway through, until they are golden brown and tender.
Once the aubergines are done, remove them from the oven and drizzle fresh lemon juice over the top.
Garnish the roasted aubergines with chopped fresh parsley before serving.
Serve warm as a side dish or a main dish with your choice of accompaniment, such as brown rice or quinoa.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 21.8 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1644 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
