1 medium sized eggplant, cut into large chunks
2 Tbsp extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon paprika
handful fresh parsley, chopped
1. Preheat oven to 375F.
2. Rinse and dry eggplant.
3. Cut eggplant into large chunks, place in a bowl and let it sit for 30 minutes.
4. Spread eggplant on a parchment lined baking sheet and toss with olive oil, garlic, paprika, black pepper and sea salt.
5. Roast for about 45 minutes, tossing a few times.
6. Serve with a drizzle of olive oil, parsley, salt and pepper to taste, or top with my Herb Tahini Sauce!