Roasted Eggplant

This is the last of the recipes I made from the veggies that I acquired from the midnight raid at my friend’s farm!

Gotta love free food! ;P I would so love to have my own garden someday, but that’s going to have to wait at least several years–at least til I’m no longer moving somewhere new every couple weeks/months/years. (Sigh!) But mark my words–someday!

I used to actually not like eggplant, but as it turns out, that was only because I’d only ever had it prepared a certain way. My roommate in college made them and had me eat it before telling me what it was and I ended up liking it, so I’m rather glad that he made me give it another chance!

As you probably well know by now, I’m all for super simple + quick recipes that don’t take a whole ton of ingredients, so this is one such recipe! You can’t get too much less than just 4 ingredients, and this recipe for Roasted Eggplant is also vegetarian/vegan, so hooray hooray!

Roasted Eggplant

• 2 medium-sized eggplants, sliced
• EVOO
• freshly ground black pepper, to taste
• chili powder, to taste

Instructions:

1. Preheat oven to 400. Cover a baking pan with aluminum foil and mist with EVOO.
2. Slice up two eggplants and lay the pieces flat on the baking pan.
3. Season with pepper, chili powder and whatever else you’d like!
4. Roast for ~30 minutes, or until eggplant slices are tender, but firm and browned.
5. Serve hot!