Eggplant with Native Herb Vinaigrette
Time : 5 min + 25 min in the oven
Serves : 6
Incorporating greens into your Roast veggies has never been easier! This fresh mix of herbs including our native Lemon Myrtle is the perfect combo to top your eggplant or sweet potato with!
- 4 Large eggplants
- 6 tbs of Olive Oil
- 1 tbs Lemon Myrtle
- 1/2 tbs chopped Dill
- 1 tbs chopped parsley
- Salt & Pepper to taste
Incorporating greens into your Roast veggies has never been easier! This fresh mix of herbs including our native Lemon Myrtle is the perfect combo to top your eggplant or sweet potato with!
- In a small bowl, combine the olive oil, Lemon Myrtle, Dill, Parsley and salt and pepper. Mix thoroughly.
- Slice eggplants diagonally and drizzle the vinaigrette along the edges.
- Place eggplant on a tray and place in the oven for 25 minutes or until eggplants are golden brown.
- Serve immediately.