Lemon Pepper Eggplant

INGREDIENTS:

  • 1 large Eggplant (sliced into half moons)

  • 1/2 lemon’s juice

  • 2 tsp lemon zest

  • 1 tsp black pepper

  • 1/2 tsp salt (or as needed)

  • 1/4 cup rice flour (for crispiness - optional)

INSTRUCTIONS:

  1. Slice and marinate eggplant slices with lemon juice, a little lemon zest, black pepper, salt, and (optional) rice flour. Seal them in a ziplock bag and refrigerate overnight

  2. Next day, preheat oven to 450 degrees F.

  3. Line baking sheet with aluminum foil and brush on some olive oil. Spread out each slice on the baking sheet leaving the excess water (if any) in the ziplock bag itself. Brush olive oil on top. Add more salt if needed

  4. Bake for 20 to 25 minutes until its golden brown

Serve fresh and crispy, or heat later for a chewy addition to salads, sandwiches, or - my personal favorite - hummus.

Store eggplant chews in a sealed container in the refrigerator for up to 3 days or sealed freezer bags in the freezer for up to 6 months.

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