Roasted Lemon-Herb Eggplant


Eggplant can be difficult to work with because it softens so fast, but when roasted, it is really delicious!

1 medium eggplant – cubed
3 Tbsp fresh lemon juice
1/4 cup diced fresh parsley
1/2 Tbsp fresh rosemary
1 Tbsp grape seed oil or olive oil

Preheat oven to 350 degrees. Place cubed eggplant in a gallon sized bag and add the rest of the ingredients. Shake until all eggplant is coated. Turn out onto nonstick sprayed cookie tray or stone. Spread evenly. Bake for 45-60 minutes or until crispy and tender.

Yields: 4 servings
Serving size: 1/4 of eggplant
Calories per serving: 50

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