Oven Roasted Eggplant with Hummus and Tomato Jam

I love eggplant. It is mild, soft, and can absorb all the flavor of a good marinade or a delicious sauce.

By Jon Doe

It cooks perfect every time, and is so gosh darn simple.

Ingredients Mini eggplants Lemon Olive oil Cardamom Italian seasoning  Salt Pepper Swipe up for the full list of ingredients!

Let's make Oven Roasted Eggplant with Hummus and Tomato Jam

Step 1

Preheat the oven to 400 degrees.

Step 2

Using a peeler, peel of the lemon skin in thin strips. Be careful to remove just the yellow skin, and not the white pith which is bitter.

Step 3

Juice the peeled lemon into a small bowl. Whisk in the olive oil, cardamom, Italian seasoning, salt and pepper.

Step 4

Half the eggplants from stem to butt. Score the flesh of the eggplants in a hash pattern. Be careful to not puncture the skin. Place in a baking dish.

Step 5

Brush on the oil and lemon mixture.

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