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RECIPE TWO: ROASTED EGGPLANT (˶ˆᗜˆ˶)

Ingredients:


Directions:

  1. If using an oven, preheat to 400°F. I use a toaster oven when I make it, but not everyone has one.
  2. Line a small baking sheet with tinfoil and then parchment paper.
  3. Spray baking sheet with oil spray. If using normal oil, pour the oil onto the baking sheet and tilt the baking sheet to evenly cover the surface.
  4. Either slice the eggplant into slices or cube it. Cutting guide is here.
  5. Put the eggplant on the baking sheet, making sure not to overlap anything. If the eggplant is cubed, add some more oil and lightly shake the baking sheet left and right to coat it in the oil and spread them out. If the eggplant is sliced, brush more oil onto the tops of the eggplant slices.
  6. Add all of the spices, making sure to sprinkle them evenly across the surface of the eggplant. The measurements do not have to be exact (I just eyeball as much as needed to coat the surface) but I added the measurements above in case you are unsure.
  7. Put the baking pan into the oven and set a timer for around 20 minutes. If using a toaster oven, put the setting on bake or broil, put the toaster dial to 400, and put the timer on for 20.
  8. After 20 minutes, flip the slices of eggplant or toss the cubes around. Set a timer for another 10 minutes.
  9. When ready, take the baking sheet out with a baking mitten or towel, transfer to a plate or bowl or anything else, drizzle with lemon if you’d like, and enjoy!