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Roasted Eggplant

This recipe brought to you by member Acc(u)Eric.
What's better than a hearty dish that's quick and simple to prep? This roasted eggplant fits the bill!
Prep Time 10 mins
Cook Time 1 d 45 mins
Course Vegetable Day
Cuisine Italian, Mediterranean
Servings 2 8 oz of vegetable day allowance


  • 1 medium eggplant
  • Salt, to taste
  • Pepper, to taste
  • Garlic powder, to taste
  • Italian and/or other seasonings, to taste
  • 1-2 tsp lemon juice


  • Preheat oven to 375°F.
  • Wash the eggplant.
  • Cut off the stem end and cut in half lengthwise.
  • Poke the skin side of the eggplant with a fork.
  • Use a paring knife to deeply score the inside in a criss-cross pattern.
  • Sprinkle a generous pinch of salt inside each half of eggplant. Note, the salt helps the eggplant express water and cook down.
  • Sprinkle pepper, garlic powder and other seasonings, to taste. Rub in seasoning so it penetrates the scores.
  • Drizzle 1/2-1 tsp lemon juice over each half.
  • Wrap each half in a square of aluminum foil.
  • Bake for 45 mins, until flesh soft.
  • Enjoy!



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