I’ve been loving all the gorgeous eggplant at the market. I’ve pinned about a million eggplant recipes to try and eggplant has been on my weekly shopping list. This was the first eggplant dish I made this season, and it’s dangerous.

Eggplant dishes (at least the ones I tend to pick out) seem to take a lot of prep. This one takes all of three minutes and then you can do other things while it roasts. After a busy day at work, it’s an awesome dinner and now that I have something so delicious and easy under my belt, it’s been hard to get motivated to do anything else with my eggplant!

 Easy Roasted Eggplant
(inspired by purevege.com)
Serves 2

1 large eggplant
1 T. olive oil
1 T. herbs de Provence
Salt and pepper, to taste

Preheat oven to 400F degrees.

Cut the eggplant in half lengthwise and score a diamond pattern into the white side. Place cut-side up on a baking sheet. Spread half the oil over each side, season with salt and pepper. Sprinkle half the herbs over each half.

Roast until lightly golden brown and a knife slips in easily.

Serve with a side of tomato sauce.