Roasted Eggplant with Lemon and Olive Oil
Eggplant takes on a delicious, slightly smoky flavor when roasted in a hot oven. Sprinkled with fresh lemon juice and salt, this version is great match for any fish dish. Try it with the Italian-Style Tofu Bake recipe.
1 large (1 1/4 pound) eggplant
2 1/2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
salt
ground black pepper
Heat oven to 400 deg F
Trim eggplant and cut in half lengthwise; cut each half into 4 long wedges.
Cut each wedge in half widthwise. brush a heavy-bottomed baking sheet with oil or line with parchment paper.
Place eggplant pieces, skin side down, on the baking sheet. Brush each with with oil and sprinkle with salt and pepper.
Roast until softened and golden brown, 25 to 30 minutes.
Drizzle with lemon juice, season with extra salt and pepper if needed, and serve hot.
Per serving: 110 calories, 9 g fat, 1.5 g saturated fat, 1 g protein, 8 g carbohydrate, 5 g dietary fiber, 75 mg sodium