These are great with with a side protein, additional veggies, brown rice or they can be eaten by themselves! ENJOY!
2 large eggplants
3 tbsp. extra-virgin olive oil
3 to 4 garlic cloves minced
2 tsp. of fresh thyme minced
2 tsp. of fresh rosemary minced
2 1/2 tbsp. of flat leaf parsley minced
2 tsp. of lemon zest
Salt & pepper to taste
- Preheat oven to 425°
- Slice eggplant in half the long way using paring knife. Cut flesh of eggplant in hash tag patter (#) and place on sheet pan.
- Mix all other ingredients into small bowl.
- Using spoon, smear herb mixture into cracks of eggplant flesh, sprinkle salt and pepper and roast until golden brown. If you are uncertain how much mixture to use, our recommendation when it comes to spices and herbs is always MORE is better.
Love it , Share it!