Low Sodium Classic Roasted Eggplant

Total time45 min

Prep time10 min

Cook time35 min

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Ingredients

4 servings

2 medium eggplants (about 1 lb / 450g each), halved lengthwise
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3 tbsp olive oil, divided
¾ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 cloves garlic, minced
1 tbsp fresh lemon juice
2 tbsp fresh parsley, roughly chopped
¼ tsp red pepper flakes (optional)

Instructions

1
Position a rack in the center of the oven and preheat to 425°F (220°C). Line a baking sheet with foil or parchment.
2
Score the cut side of each eggplant half in a crosshatch pattern, cutting about 3/4 inch deep without piercing the skin. This allows the heat and oil to penetrate the flesh.

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