Mold Detox Friendly Classic Roasted Eggplant
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, roughly chopped
- ¼ tsp red pepper flakes (optional)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
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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