Roasted Eggplant

Eggplant is low in calories and high in fiber. It is rich in antioxidants and a good source of vitamins and minerals.

Ingredients:

• 2 medium eggplants

• 3 tablespoons olive oil

• 4 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika (optional)

• 2 tablespoons fresh parsley, chopped

• ½ cup crumbled feta cheese (optional)

• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Cut the eggplants into half inch-thick slices or cubes, depending on your preference.

3. In a large bowl, mix the olive oil, minced garlic, salt, black pepper, oregano, and smoked paprika. Toss the eggplant pieces in this mixture until evenly coated.

4. Spread the eggplant pieces on the baking sheet in a single layer. Roast for about 25-30 minutes, flipping halfway through, until they are golden brown and tender.

5. Remove from the oven and drizzle with lemon juice. Sprinkle with fresh parsley and crumbled feta cheese if desired.

6. Serve warm as a side dish, over rice, or as a topping for toasted bread.

Tips:

• Pair it with hummus and pita bread for a Mediterranean-style meal.

• Toss it into pasta or grain bowls.

• Use it as a filling for sandwiches or wraps.