- 1 Large eggplant
- 3 tablespoons Extra Virgin Olive Oil, Tuscan Herb, Herbs de Provence, Fused Lemon, or Persian Lime
- salt and pepper to taste
- 2 tablespoons fresh lemon juice
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet skin side down. Brush each piece with olive oil and season with salt and pepper. Roast in oven until softened and golden brown, 25-30 minutes. Remove from oven and sprinkle with lemon juice. Serve hot.