mmmm… roasted eggplant


So simple, so good.

Peel and slice up an eggplant into half moons. Good size chunks of about half of an inch thick, not slender slices.

Lay on a baking sheet lined with parchment paper – a jellyroll pan more specifically.

Drizzle with olive oil and sprinkle a little sea salt, sweet paprika, garlic powder, basil, and oregano.

Bake in a preheated 350° oven for 50 to 60 minutes.

Eat warm as is, or drizzle with a good balsamic vinegar over a bed of arugula.