Low Sodium Baked Aubergine with Garlic and Parmesan
Delight in the robust flavors of this *Low Sodium Baked Aubergine with Garlic and Parmesan*, a wholesome and heart-friendly dish that's as nutritious as it is delicious. Perfectly roasted aubergine slices are brushed with olive oil and black pepper, achieving a golden-brown, tender texture that melts in your mouth. The pièce de résistance is the irresistible garlic-Parmesan topping, infused with fragrant parsley, lemon zest, and a hint of butter for a luscious finish. With no added salt, this recipe is designed to enhance natural flavors without compromising on taste. Ready in just 45 minutes, this low sodium recipe is an excellent vegetarian option for weeknight dinners, crowd-pleasing sides, or as an appetizer to impress. Serve it warm, garnished with fresh parsley, for a guilt-free indulgence packed with vibrant Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 2 medium Aubergine (Eggplant)
- 3 tablespoons Extra Virgin Olive Oil
- 4 large Garlic Cloves
- 0.5 teaspoon Freshly Ground Black Pepper
- 0.5 cup Parmesan Cheese
- 2 tablespoons Fresh Parsley
- 1 teaspoon Lemon Zest
- 1 tablespoon Unsalted Butter
Instructions
Preheat your oven to 400°F (200°C).
Rinse and pat dry the aubergines. Slice them into 1/2-inch rounds, and place them on a baking sheet lined with parchment paper.
In a small bowl, mix 2 tablespoons of the olive oil along with the freshly ground black pepper. Brush this mixture onto both sides of each aubergine slice.
Arrange the aubergine slices in a single layer on the baking sheet. Bake in the preheated oven for about 20 minutes, flipping once halfway through, until they are golden brown and tender.
Meanwhile, finely chop the garlic cloves and parsley. Melt the butter in a small skillet over medium heat and add the chopped garlic. Sauté for about 2-3 minutes until the garlic is fragrant and slightly golden.
Remove the skillet from the heat and mix in the remaining tablespoon of olive oil, chopped parsley, lemon zest, and Parmesan cheese to form a fragrant topping.
Once the aubergine slices are baked, remove them from the oven and evenly spoon the garlic-Parmesan topping over each slice.
Return the baking sheet to the oven and bake for an additional 5-8 minutes, until the Parmesan is melted and lightly browned.
Remove from the oven and let them cool slightly before serving.
Serve warm, garnished with any leftover parsley. Enjoy your flavorful low sodium baked aubergine dish!
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 346 mg | 15% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 24.6 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1785 mg | 38% | |
*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.
