
Mix salt and eggplant in a large bowl.
Transfer eggplant into a colander and allow it to sweat (let the natural waters release) for 30 minutes. Discard water.
Preheat oven to 425
Combine eggplant and the rest of the spices.
Place evenly on a baking sheet, skin side up (as much as possible). Leave some space between each piece.
Cook for 25 minutes or until golden brown.
Serve warm as a snack or on the side of any meal.
Ingredients
Directions
Mix salt and eggplant in a large bowl.
Transfer eggplant into a colander and allow it to sweat (let the natural waters release) for 30 minutes. Discard water.
Preheat oven to 425
Combine eggplant and the rest of the spices.
Place evenly on a baking sheet, skin side up (as much as possible). Leave some space between each piece.
Cook for 25 minutes or until golden brown.
Serve warm as a snack or on the side of any meal.