Simple easy and delicious, this eggplant can be enjoyed by itself, or chopped up and added to quinoa, or beans or even added to a fresh salad,

Difficulty level: Beginner

prep time: 10 minutes

cook time: 45 minutes (hands free oven time)

equipment needed: none

what you need

  • 4-5 Japanese eggplants, ends trimmed. cut in half lengthwise, these are long thin bright purple eggplants; i like them because you can easily eat the skin with the rest of the eggplant as it is more tender then a regular eggplant. If you can not find these, use baby eggplants exactly the same way, and if you can only find large eggplants, simply cut them into quarters lengthwise
  • 1/2 tsp salt divided in two
  • 2 garlic cloves finely chopped or grated
  • 1 tsp avocado oil
  • 3 tbsp lemon juice
  • cooking oil spray

what to do:

  • preheat oven to 400 degrees
  • line a large oven sized baking sheet with foil, lightly grease
  • arrange eggplant halves on sheet, cut side up, sprinkle with 1/4 tsp salt
  • let the eggplants sit for 15 minutes, the salt will draw moisture out, wipe the eggplants with a paper towel absorbing the moisture that came up.
  • using a small knife, score the eggplant carefully with short diagonal cuts
  • mix 2 garlic cloves with 1 tsp oil and 2 tsp lemon juice
  • spread the garlic mixture evenly on the eggplants, this will be more of a sprinkle then a spread.
  • put eggplants in oven for 40 minutes on middle rack
  • take eggplants out, sprinkle evenly with remaining tbsp of lemon juice and 1/4 tsp salt
  • return to middle rack in oven and raise heat up to Broil for 4 minutes