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The sprinkle of lemon at the end really brings out the rich flavors of the eggplant.

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Lemon roasted eggplant

Rating: 51

Serves: 2

Ingredients

  • ½ of a large eggplant, sliced into rounds
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. On a baking sheet, toss eggplant rounds with olive oil, salt and pepper.
  3. Roast for 25-30 minutes, until tender and lightly browned.
  4. Remove from oven and sprinkle with lemon juice before serving.

Nutrition facts per serving:

Calories: 90 Total Fat: 7.3g Saturated Fat: 1.1g Sodium: 4mg Carbs: 6.7g Fiber: 3.9g Sugars: 2.8g Protein: 1.2g

http://chefmargot.com/lemon-roasted-eggplant/

Free ebook “Lose weight without hunger”. Click here to download

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