1 Eggplant
Garlic Powder
Onion Powder
Organic Olive Oil
Fresh Dill (or Basil/Parsley/Cilantro)
Salt & Pepper
Wash your eggplant. Cut off the top and slice in half. Score lines in the eggplant the long way and short way with a knife, creating a grid. This allows the eggplant to cook better and is easier to serve when done. Drizzle olive oil & spices (minus the fresh herbs) over and place face down on a baking sheet.
Put in the oven at 400 F for 45 minutes. Take out of the oven, plate, and top with the herbs of choice.
Serving suggestions: with a spoon :), on a rice cake, topped over a grain, or in a burrito.
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