Roasted Eggplant Recipe


2 large eggplants, washed and dried

Kosher salt, for sprinkling

1/2 cup avocado oil or olive oil

Granulated garlic powder


Slice eggplant in 1/4-inch thick rounds.

Place a tiny pinch of salt on each piece of eggplant. Place cut eggplant in a colander for at least 1 hour.
Preheat oven to 400°F.
Line a baking sheet with parchment paper, then place eggplant slices in a single layer.
Drizzle the oil over the eggplant, then lightly sprinkle with garlic powder.
Bake for 15-20 minutes till golden brown.

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