Oven-baked Rosemary Oregano Eggplant

A little side dish never hurt nobody… (While writing this, I am actually singing to the beat of ‘a little party never killed nobody’ by Fergie for The Great Gatsby movie) Ha.

If you do not know this song, please do have a listen.

So, our main ingredient tonight is Eggplant.

When roasted, it becomes musky, earthy and develops somewhat of a ‘mushroomy’ quality. It works particularly well with salty ingredients.

Serves 1 person

Prep Time: 5-10mins

Cook Time: 20mins

Total Time: 30mins

Ingredients

1 eggplant
Piment de Cayenne
Basil
Oregano
Sea salt
Black pepper
Olive oil
Coconut oil (optional)
Garlic (optional)

Method

Pre-heat the oven at 375 farenheit or 190 celcius
Place thinly sliced eggplant pieces onto a backing sheet, in a backing tray
Drizzle some olive oil [and coconut oil] to begin,
Then sprinkle your herbs on: the oregano & basil
Add some raw garlic pieces (optional)
Finally, season with salt, pepper and some pimento de cayenne or chili flakes
Place in the oven for about 20-30 mins depending how thinly sliced your pieces of eggplant were. Just until they become more tender, but with a slight crisp-like texture around the edges.