Low Iodine Classic Roasted Eggplant
Total time45 min
Prep time10 min
Cook time35 min
4.6(22)
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Learn more →Ingredients
4 servings
- 2 medium eggplants (about 1 lb / 450g each), halved lengthwise
- 3 tbsp olive oil, divided
- ¾ tsp kosher salt
- 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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