Vegan Roasted Eggplant
Eggplant roasted with rosemary and oregano.
salt and pepper
Slice the ends off of the eggplant and cut it in half. Cut diagonal lines across the eggplant and sprinkle with salt.
Let sit for 30 minutes to draw the moisture from the eggplant.
Pre-heat oven to 400 degrees.
Drizzle eggplant with olive oil, salt, pepper, and oregano. Top with a sprig of rosemary on each half.
Place face down on a sprayed baking sheet.
Bake for 60 minutes.
Let the eggplant cool for 10 - 15 minutes after taking it out of the oven.