Let’s cook healthy. Take one whole eggplant. Wash and cut off the ends. Slice into rounds approximately 1/4 inch thick and leave the skin on.
Next, put all of the dry seasonings into a small plate and mix it up. You want to evenly coated eggplant circles so pour olive oil into a dish and flip the eggplant until it is covered. Then after coating with olive oil give the pieces of eggplant a good flip in the dry spices plate. Place on a foil covered cookie sheet and make certain they are arranged so they do not overlap, then squeeze over the top with fresh lemon.
Bake uncovered for 35-45 minutes or until your eggplant is cooked through. When it’s done cooking you can always turn the oven off and leave the cookie sheet in the oven for another 5 minutes. Sometimes I use this as a trick to soften the veggie further, but watch the clock. You do not want your baked eggplant to get burnt to a crisp and dried out!
I love this baked eggplant recipe, and it has been received with rave reviews. It’s a pretty low maintenance high flavor dish. Remember you never know what you’ll find at the store so if you have smaller eggplant, and therefore smaller pieces of cut vegetable to cook, then just try a shorter cook time with additional cooking with timed 5 minute intervals to monitor and prevent burning.
If you are not into spicy food you can always alter the recipe by using an additional dried green herb, like parsley or oregano, and paprika instead of the pepper and chili.
Here’s to a healthy holiday spread. Enjoy!
35 minutes at 375 degrees
1 Large Eggplant
2 tbsp Onion Powder
2 tbsp Garlic Powder
1 tbsp Dried Basil
1 tbsp Black Pepper
1/2 tbsp Chili Powder
1/2 tbsp Lemon Pepper (no salt) seasoning