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Olive Oil Roasted Eggplant with Lemon
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dishes because it's incredibly simple yet so satisfying. You just need a big eggplant, some good olive oil, and fresh lemon juice. The whole thing comes together in about 40 minutes, and most of that is hands off cooking time. I love that olive oil is packed with heart healthy monounsaturated fats that make this dish as nourishing as it is delicious. Best of all, if you keep these basic ingredients on hand, you've got an elegant side dish ready whenever you need it.
Ella x
Ingredients
- 11 large eggplant
- 33 tablespoons extra virgin olive oil, salt and pepper to taste
- 22 tablespoons fresh lemon juice
Detail level
Instructions
- 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
- 2
Slice eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each piece in half to make two shorter quarters. Place eggplant skin-side down onto the prepared baking sheet. Brush with olive oil; season with salt and pepper.
- 3
Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.
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