a generous squeeze of lemon or limecan substitute for 1/2 tsp of vinegar
Instructions
Preheat the oven to 400 °Fahrenheit
Slice the eggplants down the center creating two halves.
Generously rub salt all over each eggplant and set aside for 20 minutes. This will allow all the bitter liquid to come out.
Rinse the salt from the eggplant and pat dry.
Slice the eggplant making a crisscross design (optional, but highly recommended).
Place the eggplant on a baking pan leaving 1/2 inch of space between them (you may need 2 pans).
Generously paint the herbed oil into the creases of the crisscross parts of the eggplant.
Bake for 35-45 minutes depending on the strength of your oven.
Notes
Tips: Don't forget to treat the eggplant like meat. Every 15 minutes, brush on mored herbed oil. This will definitely make the eggplant tender and delicious. Optional: sprinkle crumbly fetta cheese and fresh springs of cilantro. Enjoy!I enjoyed my eggplant with a sunny-side-up egg. It was so yum and keto-friendly!