Roasted Eggplant

I cut the eggplant into smaller pieces, because I wanted to incorporate it into a salad rather than serving as a side dish. If served as a side dish, I think it could use some more seasoning. If you do cut your eggplant into smaller pieces as I did, be sure to cut back your cooking time a little. Not sure I’d serve this as a side dish, but it was delicious in a nice mixture of salad greens with a homemade lemony dressing and a sprinkle of dried cranberries. Enjoyed for lunch with some club crackers, and I’d serve this salad to dinner guests.

Baked for 33 minutes. Delicious!I added a Greek spice mixture to the olive oil before I brushed it on. Added a few drops of lemon juice to each slice and a shake of Parmesan after they came out of the oven. Definitely will make again.

Delicious! I used black truffel olive oil(great on most veggies), a crumbly garlic herb seasoning, dash of garlic salt, ground black pepper, sprinkle of parmesan and a small dash of shredded parmesan. The small additions are well within my diet :) Dont forget the fresh lemon squeeze at the end...yum!

Delicious! I used black truffel olive oil(great on most veggies), a crumbly garlic herb seasoning, dash of garlic salt, ground black pepper, sprinkle of parmesan and a small dash of shredded parmesan. The small additions are well within my diet :) Dont forget the fresh lemon squeeze at the end...yum!

I absolutely love foods with eggplant but every time I try to make something with it it comes out awful — Eggplant is it done or it tastes funny. But this recipe was successful. The first time I made it, I followed the directions and just made it plain, with the olive oil, salt, pepper, and lemon juice. The second time, I dressed it up with tomato sauce, red pepper flakes, and shredded mozzarella cheese. That was so delicious and very easy. I’m going use this recipe as a base from now on. I guess you could add peppers or mushrooms or something too.

I absolutely love foods with eggplant but every time I try to make something with it it comes out awful — Eggplant is it done or it tastes funny. But this recipe was successful. The first time I made it, I followed the directions and just made it plain, with the olive oil, salt, pepper, and lemon juice. The second time, I dressed it up with tomato sauce, red pepper flakes, and shredded mozzarella cheese. That was so delicious and very easy. I’m going use this recipe as a base from now on. I guess you could add peppers or mushrooms or something too.

This is superb with all the wonderful flavors, crispness on the edges and yummy softer center on the peel. It is a delight! I cut my wedges thinner, added extra spices (onion powder, parsley, garlic powder), along with the minced garlic, Himalayan sea salt and pepper. Baked 30 minutes. I’m planning to make this a new side dish for Thanksgiving!