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Roasted Eggplant | Vegetable/Fruit Day
What's better than a hearty dish that's quick and simple to prep? This roasted eggplant fits the bill! This recipe brought to you by member Acc(u)Eric.
Makes 2 servings. 8 oz of vegetable day allowance.
Ingredients
- 1 medium eggplant
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Italian and/or other seasonings, to taste
- 1-2 tsp lemon juice
Directions
- Preheat oven to 375°F.
- Wash the eggplant.
- Cut off the stem end and cut in half lengthwise.
- Poke the skin side of the eggplant with a fork.
- Use a paring knife to deeply score the inside in a criss-cross pattern.
- Sprinkle a generous pinch of salt inside each half of eggplant. Note, the salt helps the eggplant express water and cook down.
- Sprinkle pepper, garlic powder and other seasonings, to taste. Rub in seasoning so it penetrates the scores.
- Drizzle 1/2-1 tsp lemon juice over each half.
- Wrap each half in a square of aluminum foil.
- Bake for 45 mins, until flesh soft.
- Enjoy!
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