Roasted Lemon Eggplant Slices
2 medium-sized American Eggplant (or one, if very large)

Lemon olive oil
Bouquet Garni (sold at Penzeys) or your favorite green herb mix

Preheat oven to 425F. Get out a baking sheet. Wash, dry and slice eggplant into generous 1/4 inch slices.

Pour about 1/8 cup lemon olive oil into a small bowl and add herbs, salt, and pepper to taste. Baste eggplant slices on both sides with oil-herb mixture and place on baking sheet. When sheet is full, place in oven and roast for 20-30 minutes or until one side is golden brown. Turn slices and brown the other side for at least 10 minutes until it is also browned and slices are soft and succulent. You may have to baby these a little- don’t let them burn! Remove any that cook faster than the others when they are done.

Some slices are less sturdy than others due to seed composition etc. If any fall apart- put them in a bowl and drizzle with tahini sauce for a chef’s snack or serve to family members to tempt their appetite.