Herbed Baked Eggplant Slices Recipe

Name: Herbed Baked Eggplant Slices
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Fusion
Ingredients: 50G Picard Chopped Flat Parsley; - CHATCHAWAN Fresh Thai Round Eggplant; 125G Daylesford Organic Brandy Butter; - Sunita Lemon Juice Organic; 60G Mill & Mortar Organic Salt Of Hearts, 60G; 140G Greenfields Mixed Herbs, 140G

Fusion cuisine · 210 calories

About this recipe

A delightful dinner option featuring tender baked eggplant slices, seasoned with a zesty herb mixture. Perfect for those seeking a simple yet flavorful vegetarian meal.

Ingredients

50G Picard Chopped Flat Parsley
- CHATCHAWAN Fresh Thai Round Eggplant
125G Daylesford Organic Brandy Butter
- Sunita Lemon Juice Organic
60G Mill & Mortar Organic Salt Of Hearts, 60G
140G Greenfields Mixed Herbs, 140G

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Slice 1 medium eggplant crosswise into 1/2-inch thick rounds.
3. In a small bowl, mix 2 tablespoons melted butter, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1 teaspoon dried mixed herbs.
4. Brush both sides of each eggplant slice with the prepared mixture and arrange them on the baking sheet.
5. Bake the eggplant slices in the preheated oven for 12 minutes, flipping them halfway through to ensure even cooking.
6. Once baked, garnish the eggplant slices with 1 tablespoon of freshly chopped parsley before serving.