Roasted Baby Eggplant

Name: Roasted Baby Eggplant
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 kilograms baby or small Japanese eggplants (about; 227 grams Feta cheese, sliced for serving; 2 cloves garlic, thinly sliced; 1 teaspoon kosher salt; 3 lemons; 177 milliliters olive oil; 12 sprigs fresh oregano

Roasted Baby Eggplant is a gluten free, primal, and vegetarian recipe with 6 servings. One portion of this dish contains roughly 9g of protein, 36g of fat, and a total of 423 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in around 45 minutes. A mixture of garlic, oregano, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Heat oven to 450 F. Slice each eggplant in half lengthwise, cutting only about 3/4 of the way through so the eggplant halves remain attached at the top. Arrange the eggplants in a baking dish at least 2 inches deep, such as a 9-by-13-inch pan. Thinly slice 1 lemon. Squeeze the juice from the remaining 2 lemons. Insert the lemon slices into the slit in each eggplant, then press some garlic and oregano into each slit. Season with the salt and pepper.

Ingredients you will need

Salt And Pepper

Eggplant

Oregano

Garlic

Lemon

Juice

Equipment you will use

Baking Pan

Oven

Drizzle the eggplants with the lemon juice and oil. Cover with foil and roast, basting frequently with the juices in the dish, until the eggplants are very soft, about 40 minutes.

Ingredients you will need

Lemon Juice