OLIVE OIL ROASTED EGGPLANT WITH LEMON
1 large eggplant
3 T. extra virgin olive oil
salt and pepper to taste
2 T. fresh lemon juice4 servings.
Preheat oven to 400^. Line a baking sheet with parchment paper or lightly grease.
Slice the eggplant in half lengthwise, and then cut each half into quarters, lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
Roast in preheated oven until softened and golden brown, 25-30 minutes. Remove from oven and sprinkle with lemon juice. Serve hot.
Yield:
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