This came out amazing. I cut the eggplant in the manner recommended, then I put it all in a large bowl, drizzled olive oil over the eggplant, added sea salt, black pepper, fresh parsley, cilantro, dill, and tossed it by hand in the bowl, then let all the herbs and spices soak in for a few minutes as the oven heated. Placed the pieces on the parchment paper as directed, roasted according to temp and time listed here, and voila! I forgot the lemon at the end, but with all the other herbs I added, it was plenty flavorful.
My kids and I loved it, and even my husband, who swore off eggplant forever 23 years ago after having it served to him literally twice a day for two months at a summer camp job in college, said it was really good and had some. ;) Thanks for a VERY easy and DELICIOUS recipe.
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This came out amazing. I cut the eggplant in the manner recommended, then I put it all in a...