Our featured produce item of the week – eggplant. Enjoy Buy One Get One Free with this week’s order! Just place your order for the number of items that you would like and receive the same amount free. The free items will be automatically added to your Cart.
Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture.
Olive Oil Roasted Eggplant with Lemon
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
“Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish.”
1 large eggplant
3 tablespoons extra virgin olive oil
salt and pepper to taste
2 tablespoons fresh lemon juice
- Preheat the oven to 400 degrees F (200 degrees C). 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 with the skin side down. Brush each piece with olive oil and season with salt and pepper.
- Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.