Roasted eggplant

Eggplants are so delicious. They aren’t the prettiest with their purple skin, but they are yummy and so good for your body!

Right now I only know of 3 ways to eat eggplant – roasted on its own, in a salad, or made as part of a chip dip….eventually that could get boring. In all 3 cases you have to roast it anyway.

Does adding some roasted garlic on top make it any different?

Wash this vegetable good since you’ll be eating the skin.


1 large eggplant
olive oil
pepper to taste
juice of a quarter lemon
roasted garlic (optional)

Cut it in half and then make criss cross cuts straight to the bottom, but not through the skin. Press on the edges to open up the cuts a bit and then sprinkle salt all over. Let it sit for 10 minutes. This is called sweating the eggplant out!

Using a paper towel, absorb all the water from the eggplants by gently pressing on the cuts.

Generously brush olive oil all over the cut sides, then place cut side down on a parchment paper lined baking sheet and roast for 35 minutes at 350F.

Let it cool for 10 minutes before flipping over to serve. If you have some roasted garlic, pop a few on top for some added flavour. Season with some pepper and freshly squeezed lemon juice!

Mine roasted a bit too long, making it too soft and fell apart a bit while trying to flip it over. A cooked eggplant is dark grey/brown and is soft. If you are still poking at sponge-like flesh, put it back in the oven!



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