It's the second half of summer and eggplants are in abundance. I love the creaminess of the flesh and slight smokiness of the flavor, not to mention its versatility. Here is a simple side dish that's sure to satisfy.
Roasted Spiced Eggplant
Small Japanese or Italian eggplants
Original Weeger Spice
Preheat oven to 425F.
Cut eggplants in half, lengthwise and make a few cross-hatch cuts on the flat side.
Generously coat the cut side with olive oil then sprinkle generous pinches of Original Weeger Spice and salt on each half.
Place cut side down on a baking sheet and roast for 20 minutes or until fork tender.