Ingredients:<\/p>\n
1 large eggplant, sliced into 1\/2 inch rounds<\/p>\n
2 tablespoons olive oil<\/p>\n
2 cloves garlic, minced<\/p>\n
1 teaspoon lemon zest<\/p>\n
2 tablespoons lemon juice<\/p>\n
1\/2 teaspoon salt<\/p>\n
1\/4 teaspoon black pepper<\/p>\n
2 tablespoons chopped fresh parsley<\/p>\n
Instructions:<\/p>\n
Preheat the oven to 400\u00b0F (200\u00b0C) and line a baking sheet with parchment paper.<\/p>\n
Place the eggplant slices on the baking sheet.<\/p>\n
In a small bowl, mix together olive oil, garlic, lemon zest, lemon juice, salt, and black pepper.<\/p>\n
Brush the eggplant slices with the lemon garlic mixture, making sure to coat both sides.<\/p>\n
Roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and golden brown.<\/p>\n
Sprinkle with chopped parsley before serving.<\/p>\n
Prep Time: N\/A | Cooking Time: 25 minutes | Total Time: 30 minutes<\/p>\n
Kcal: N\/A | Servings: 4<\/p>\n
Tips:<\/p>\n
You can sprinkle some red pepper flakes for a spicy kick.<\/p>\n
Serve the roasted eggplant with a dollop of Greek yogurt on top for extra creaminess<\/p>\n","protected":false},"excerpt":{"rendered":"
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