1 large eggplant, 3 tablespoons extra virgin olive oil, salt and pepper to taste, 2 tablespoons fresh lemon juice
Instructions
Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper or a light coating of grease. Slice the eggplant into lengthwise halves, then into quarters, and finally into shorter wedges. Arrange the pieces skin-side down on the pan, brush them with olive oil, and season with salt and pepper. Roast for 25 to 30 minutes until the eggplant is soft and golden brown. Finish with a squeeze of lemon juice and serve while hot.
Nutrition
Total Fat 10g 13%, Saturated Fat 2g 8%, Sodium 2mg 0%, Total Carbohydrate 7g 3%, Dietary Fiber 4g 14%, Total Sugars 3g, Protein 1g, Vitamin C 6mg 30%, Calcium 11mg 1%, Iron 0mg 2%, Potassium 273mg 6%
