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Olive Oil Roasted Eggplant with Lemon
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Ingredients
- 11 large eggplant
- 33 tablespoons extra virgin olive oil, salt and pepper to taste
- 22 tablespoons fresh lemon juice
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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