Here’s another glorious roasted Eggplant recipe, where the addition of one secret ingredient (okay, it’s dried onion flakes) truly takes it to the next level. It’s delicious fresh out of the oven, but honestly even better warmed up the next day. We like it on pasta, or steamed rice.
2 medium eggplants, cut into 1/2″ squares
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tsp garlic powder
1 heaping Tbsp dried onion flakes
2 Tbsp olive oil
grated Romano or Parmesan cheese
Preheat oven to 425.
Mix seasonings, onion flakes and oil in a medium bowl, Add eggplant and toss well to coat. Pour onto a baking sheet.
Bake for 15 minutes. Remove and flip eggplant over. Bake 5 more minutes. Remove and serve over rice or pasta, with some fresh, grated Romano cheese.
Would also be amazing in a wrap!