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Roasted Eggplant


This eggplant makes the perfect palate for tehina, hummus and other appetizer style salads. Its a great replacement for a carbs craving too. 



1 eggplant

½ tablespoon olive oil

sprinkle coarse grain salt


Directions (preheat oven to 250 C, 500 F)

1. Slice the eggplant in ¼ inch thin slices and lay flat on a lined baking sheet

2. Drizzle the olive oil and sprinkle the salt

3. Roast until the eggplant slices are roasted and brown.

Turn the pan in the middle of baking if your oven has an uneven distribution of heat.

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