Easy Roasted Eggplant
Serving size: 3-4 servings
2 medium sized eggplant
3 Tbsp olive oil
1/2 tsp kosher or pink Himalayan sea salt
1/2 tsp pepper
1/2 tsp granulated garlic
3 Tbsp chopped fresh basil
Preheat oven to 425 degrees.
Wash, then chop off ends of eggplant.
Next, chop eggplant into small, bite size pieces and set aside.
Line baking sheet with parchment paper or foil, then spray with non stick spray.
Evenly layer eggplant onto baking sheet, then drizzle with olive oil, salt, pepper, and garlic. Mix with hands or spatula until evenly coated.
Bake for 20 minutes.
Remove from oven and top with fresh basil.
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