Deeply Roasted Eggplant

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  • 1 eggplant
  • 1 cup vinaigrette or marinade of your choice


Preheat oven to 425°F.
Slice eggplant into 1/4-inch wide disks.
Place on a silpat-lined or non-stick sheet pan (lining sheet pan with aluminum foil will work, but eggplant may stick).
Pour dressing over eggplant and turn over to coat on both sides.
Roast for 15-20 minutes, until beginning to brown on top.
Turn over and roast for another 15 minutes until very well browned.
Let cool just slightly.

Use on sandwiches, pizza or salads, in pasta dishes, as an antipasti, or just as a snack!

Recipe from Central Market Shoreline - Culinary Resource Center
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