Roasted Eggplant with Lemon & Olive Oil

Ingredients:

• 1 large eggplant
• 2 1/2 tbsp. extra-virgin olive oil plus extra for the pan
• 1 tbsp. fresh lemon juice
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven to 400 F.
2. Trim eggplant and cut in half lengthwise; cut each half into 4 long wedges. Cut each wedge in half widthwise. Brush a heavy-bottomed baking sheet with oil or line with parchment paper.
3. Place eggplant pieces, skin side down, on baking sheet. Brush each with oil and sprinkle with salt and pepper. Roast until softened and golden brown, 25-30 minutes. Drizzle with lemon juice, season with extra salt and pepper if needed, and serve hot.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Eggplant is a favorite in Italian cuisine. You can enjoy it grilled, sautéed, baked, or roasted. This vegetarian side dish is quick, simple and delicious it can go with other vegetarian main dishes or with chicken, turkey, pork and even fish. This side dish also has a nice smoky flavor to it. If you have any leftover eggplant, use it as an omelet filling the next day.