Roasted Baby Eggplant

I'm definitely an eggplant fan. I'm also a fan of roasting veggies. This recipe combines the two. Enough said. I chose to pair this recipe with the Garlic Green Beans with Lemon. They complemented each other really nicely because of the lemon and garlic.

Roasted Baby Eggplant
From Real Simple
Ingredients:
6 baby eggplants
3 lemons, 1 thinly sliced
2 cloves garlic, thinly sliced
12 sprigs fresh oregano
1t salt
1/2t ground black pepper
3/4 cup olive oil
8 oz feta cheese, sliced

Step 1: Preheat oven to 450 degrees. Slice each eggplant lengthwise, leaving the two halves attached at the top. Place them in a pan at least 2 inches deep.

Step 2: Squeeze juice from 2 lemons on eggplant, press the other slices into slits of each eggplant. Press the garlic and oregano into each slit.

Step 3: Sprinkle eggplants with salt and pepper and drizzle with lemon juice and olive oil.

Step 4: Cove the pan with foil and roast for about 40 minutes until eggplants are soft. Keep brushing the juices in the pan over the eggplants throughout the entire cooking time.

Step 5: Remove foil, roast for five more minutes, and serve topped with feta.


Enjoy!

                      My mom got very into photographing this meal...