Quick roasted eggplant slices cooked in the oven with olive oil until crisp and tender. Serve with lemon juice for a tasty side dish.
Ingredients
- 1 large eggplant
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
- 2 tablespoons fresh lemon juice
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
-
2
Slice eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each piece in half to make two shorter quarters. Place eggplant skin-side down onto the prepared baking sheet. Brush with olive oil; season with salt and pepper.
-
3
Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.
Nutrition Facts
Per serving
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