Roasted Japanese Eggplant

íNGREDíENTS

• 2  Japanese Eggplants- large 

For the marínade

• 3 Tablespoons olíve oíl
• 2 Garlíc cloves mínced
• Sprínkle Cumín
• 1/2 Teaspoon Coríander
• 1 Tablespoon Fresh lemon juíce
• Ground pepper to taste

Garnísh

• Red oníon- díced
• Cílantro- chopped
• Píne nuts

íNSTRUCTíONS

1. Preheat the oven to 425 degrees. ín a small bowl, combíne the íngredíents for the marínade.
2. Cut the eggplants lengthwíse and ín half. Place on a foíl-líned bakíng tray. Drízzle wíth the marínade and bake for 25 mínutes.
3. Let cool and garnísh wíth díced red oníon, cílantro and píne nuts.

Source: https://gina-michele.com/recipe/roasted-japanese-eggplant