1 Eggplant (large)
1 tbsp Extra Virgin Olive Oil
1 ½ tsp Greek Seasoning
¼ cup Tzatziki
2 tbsp Parsley (chopped)
1
Directions
- Preheat the oven to 400'F (205'C). Line a baking sheet with parchment paper.
- Slice the eggplant lengthwise into thin sections, keeping the stem intact to keep the slices connected. Gently fan out the slices.
- Place on the baking sheet. Brush the eggplant with oil and sprinkle with the Greek seasoning. Cook in the oven for 25 to 30 minutes until tender and lightly caramelized.
- Transfer the eggplant to a plate. Spoon the tzatziki on top, sprinkle with parsley, and enjoy!
Notes
2
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately half of a large eggplant.
Additional Toppings
Toasted walnut.
Ingredients
1 Eggplant (large)
1 tbsp Extra Virgin Olive Oil
1 ½ tsp Greek Seasoning
¼ cup Tzatziki
2 tbsp Parsley (chopped)