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Olive Oil Roasted Eggplant with Lemon

Olive Oil Roasted Eggplant with Lemon
Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish? Olive Oil Roasted Eggplant with Lemon could be a tremendous recipe to try. This recipe serves 4. One serving contains 123 calories, 1g of protein, and 11g of fat. This recipe from Allrecipes requires eggplant, extra virgin olive oil, lemon juice, and salt and pepper. 474 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
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Baking PaperBaking Paper
Baking SheetBaking Sheet
OvenOven
2
Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise.
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EggplantEggplant
3
Cut each of those in half to make two shorter quarters.
4
Place the eggplant onto the baking sheet with the skin side down.
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EggplantEggplant
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Baking SheetBaking Sheet
5
Brush each piece with olive oil and season with salt and pepper.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
6
Roast in the preheated oven until softened and golden brown, 25 to 30 minutes.
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7
Remove from the oven and sprinkle with lemon juice.
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Lemon JuiceLemon Juice
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OvenOven
8
Serve hot.
DifficultyMedium
Ready In40 m.
Servings4
Health Score5
Dairy FreeGluten FreeLow FodmapVeganVegetarian
DietsGluten FreeDairy FreePaleolithicLacto Ovo VegetarianPrimalFodmap FriendlyWhole 30
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