It's eggplant and it's baked. It's also
very simple, which is always a big plus in my book.
This recipe is so simple that it doesn't really have
measurements; it's easy just to eyeball it.
What you'll need:
- Eggplant. However much you want to cook.
I used skinny eggplant from an Asian grocery.
- Vegetable oil
- Lemon juice
- Salt & pepper, and whatever else to taste
Preheat oven to 400. Pare the eggplant
- if you want to, which I didn't. Cut it into slices
1/2 inch thick. Mix enough vegetable oil to coat the
slices (around 2 tbsp per little eggplant is what I
used) with about 1/4 that much lemon juice, plus some
salt and pepper and any other spices you like on eggplant.
Put the slices in a bowl, drizzle the liquid over them,
and mix well until the slices are coated. Put the slices
in a single layer on a greased baking sheet and bake
them for 10 minutes, turning once, until the slices