Spiced, Roasted Eggplant

Tender, golden, caramelized eggplant. This is sometimes dinner for me, that’s how satisfying this dish is. I slice it up into quarters, season, roast, and done. Easy. As a side or vegan main, beautiful wedges of eggplant are seasoned and roasted to perfection. The turmeric gives it that golden color, and lots of fresh squeezed lemon makes it pop. Eggplant is hearty without being overwhelming, making this dish an excellent accompaniment in rounding out a healthy meal. One eggplant yields 4 large wedges. Leftovers are good the next day at room temperature. Place a wedge over mixed and dressed greens as a plated appetizer, drizzle with a tahini dressing for a Mediterranean vibe.

Note: this spice mixture is enough for two whole eggplants. Reduce if needed.

Ingredients:
2 medium large eggplants, cut lengthwise into quarters. Keep skin on.
1/2 tsp EACH salt, ground pepper, smoked paprika, Zatar, garlic powder, and turmeric
1/4 tsp hilba/fenugreek
A lemon, cut in half
2 tsp olive oil, plus a bit more to brush on the baking sheet
1/4 cup packed chopped parsley

Oven to 400, preferably on the roast setting. Prepare a rimmed baking sheet with lightly oiled parchment paper, set aside. Make a wet spice rub in a small bowl with all the spices and olive oil. Rub the mixture well all over each eggplant wedge. Place skin side down on the baking sheet. Squeeze one half the lemon over the eggplant. Roast for about 25 minutes until very fork tender and the edges turn brown. If you like it slightly charred like I do, broil for an additional minute. Cut the other lemon half into wedges and serve alongside. Sprinkle the chopped parsley on top of desired.