(optional)Pomegranate seeds (optional, for sweetness and color)InstructionsStep 1: Prep Eggplant1. Preheat oven to 425°F (220°C).2. Line a baking sheet with parchment paper or lightly oil it.3. Slice eggplant into ½-inch rounds or half-moons (you can peel if preferred).4. Lightly salt the slices and let sit for 10–15 minutes to draw out moisture (optional, reduces bitterness). Pat dry with paper towels.Step 2: Make Lemon Garlic Marinade1. In a small bowl, mix olive oil, lemon juice, zest, garlic, oregano, cumin, salt, pepper, and chili flakes (if using).Step 3: Roast the Eggplant1. Arrange eggplant slices on the baking sheet in a single layer.2. Brush generously with the marinade on both sides.3. Roast for 25–30 minutes, flipping halfway through, until golden and tender.Step 4: Finish and Serve1. Transfer to a serving plate.2. Garnish with fresh herbs, crumbled feta, or pomegranate seeds.3. Serve warm or at room
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