Mediterranean Lemon Garlic Roasted Eggplant

grain free, dairy free/vegan optional, refined sugar free / makes 3-4 servings

Here’s why you want to eat EGGPLANT

Once upon a time, eggplants were shunned (for being a nightshade vegetable). However, eggplants are terrific for us. They have an astringent phytochemical that helps your liver function well, and in doing so, if eaten often, can minimize illness disease.

Eggplants are mild, more neutral in flavor and when heated, take on a soft creamer texture. This creaminess creates emotional comfort within us and allows us to feel more relaxed.

Ingredients

• 2 medium eggplants, cut into cubes or thick slices

• 3 tbsp olive oil

• 4 garlic cloves, minced

• 2 tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 tsp dried oregano

• ½ tsp paprika (smoked if possible)

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• 2 tbsp fresh parsley, chopped

• Optional: 2 tablespoons crumbled feta cheese

Directions

Preheat oven to 400° and line a baking tray with parchment paper.

Prepare Eggplant

Place cut eggplant in a large bowl. If you preter less bitterness, lightly salt and let sit 10 minutes, then pat dry.

Season

Add olive oil, garlic, lemon juice, lemon zest, oregano, paprika, salt, and pepper. Toss well to coat evenly.

Roast

Spread in a single layer on the tray. Roast for 25-30 minutes, flipping halfway, until golden and tender.

Finish + Serve

Remove from oven, sprinkle with fresh parsley and optional feta. Enjoy warm or at room temperature.

*Recipe- Modified from @Mediterranean.Cravingss (IG) + Eggplant information: Adapted from Liver Rescue, Anthony William