Oven Roasted Eggplant

Gluten, Grain, Dairy, Nut, Egg and Refined Sugar Free
Vegan Friendly

Have you ever seen eggplant or aubergine while getting your fruit and vegetables and wondered how you could cook it? The answer is simple roasted – always roasted….

The secret to making these crispy on the outside and soft in the middle is to make sure you use a hot oven. By roasting the eggplant it brings out a nice caramalised flavour – a great side with any meal.

INGREDIENTS:

• 1 x eggplant (aubergine)
• Himalayan salt
• 5 x tablespoons extra virgin olive oil
  
  
  

METHOD:

1. Preheat oven to 220 degrees
2. Dice eggplant into 3 cm squares
3. Drizzle with oil and season with salt
4. Cook for 35 minutes, turning after 20 minutes
5. Best served straight from the oven
   
   
   

NOTES:
* Try adding some of your favourite spices for a different flavour.
* Make sure you set the temperature of the oven to high, as the eggplant may just turn into mush and not become crispy.