Ingredients:

1 large eggplant, sliced into 1/2 inch rounds

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon lemon zest

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons chopped fresh parsley

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Place the eggplant slices on the baking sheet.

In a small bowl, mix together olive oil, garlic, lemon zest, lemon juice, salt, and black pepper.

Brush the eggplant slices with the lemon garlic mixture, making sure to coat both sides.

Roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and golden brown.

Sprinkle with chopped parsley before serving.

Prep Time: N/A | Cooking Time: 25 minutes | Total Time: 30 minutes

Kcal: N/A | Servings: 4

Tips:

You can sprinkle some red pepper flakes for a spicy kick.

Serve the roasted eggplant with a dollop of Greek yogurt on top for extra creaminess.