Roasted Eggplant

Ingredients

• 1 large eggplant, sliced into 3/4 inch rounds
• Salt
• Olive Oil
• 1/8 teaspoon ground cumin
• 1/8 teaspoon paprika
• 1/8 teaspoon oregano
• 1/2 cup fresh parsley, chopped
• 1/2 cup pomegranate arils (seeds)
• Toasted pine nuts
• 1 lemon, sliced

Cooking Instructions

1. Place the sliced eggplant on a large tray lined with paper towel. Sprinkle with salt and allow it to sweat out its extra water.
2. Preheat the oven to 400°F.
3. Pat the eggplant slices dry with a paper towel, arrange on an oiled baking sheet and brush with olive oil. Bake for 35-40 minutes, or until the eggplant turns golden brown.
4. Mix cumin, paprika and oregano together, crushing oregano with the back of a spoon to pulverize or use a mortar and pestle to combine spice mix.
5. Place roasted eggplant on paper towels to drain and sprinkle with spice mix.
6. Arrange the eggplant slices on a serving tray. Top the eggplant slices with the fresh parsley, pomegranate arils, and toasted pine nuts. Serve warm with lemon slices.