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.
Mini eggplants Lemon Olive oil Cardamom Italian seasoning Salt Pepper
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Let's make Oven Roasted Eggplant with Hummus and Tomato Jam
Preheat the oven to 400 degrees.
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.
Juice the peeled lemon into a small bowl. Whisk in the olive oil, cardamom, Italian seasoning, salt and pepper.
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.
Brush on the oil and lemon mixture.
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