1/2 tsp of Rosemary Salt (see recipe below)
1/2 tsp of fresh ground Black Pepper
1 tsp of Cumin powder
1 tsp of dried thyme or 1 Tbsp of Fresh Thyme
2-3 Tbsp of Olive oil
Instructions:
Preheat oven to 400 degrees. Oil a large flat baking sheet with a few drops of the olive oil
Peel the eggplant, cut off and discard both ends. Slice in rounds, and then cut the rounds in half, cuting any larger rounds in thirds. Put in a large mixing bowl. Add the olive oil to the eggplant in the mixing bowl and toss with a silicone spatula to coat. Sprinkle with half of the rosemary salt, pepper, and cumin and thyme. Toss again. Sprinkle with the rest of the rosemary salt, pepper and cumin and thyme.
Spread eggplant onto the baking sheet so that they lie flat, and are not on top of one another. Bake 20-25 minutes (depending on your oven) until soft and golden brown on top.
I love to eat the eggplant on its own, or it is great in a whole wheat wrap sandwich with garlic hummus, arugula and tomato. Delish!
RECIPE: Rosemary Salt
Making your own rosemary salt is easy, quick, and is a flavorful and aromatic addition to your cooking pantry. Homemade rosemary salt also makes a great housewarming gift for your favorite Foodie!
Makes Four (8-ounce) Jars of Rosemary Salt
Prep Time: 10 minutes
Ingredients:
- 6 fresh Rosemary Springs, leaves picked from the stems
- 1 cup Coarse Salt
- 3 cups good quality Sea Salt
Preparation:
Put the rosemary leaves and coarse salt in a food processor. Pulse on and off about 8-10 times, or until the rosemary is blended into the salt, and the salt is similar in texture to table salt (it will be damp and look almost like wet sand).
Add the Sea Salt to a bowl; stir in the rosemary salt mixture and combine thoroughly. Spread out on a baking sheet to dry for a few hours and then transfer to jars with tight fitting lids. Keeps indefinitely.
Ingredients:
Filed under: Bites Tagged: | Cumin, Eggplant, Recipes, Roasted Eggplant
