Olive Oil Roasted Eggplant with Lemon

Cooking Time: 25-30 Min    Servings: 4

Products needed:

Sicilian Lemon Balsamic Vinegar


  • 1 large eggplant
  • 3 tablespoons Olive Scene medium Extra Virgin Olive Oil
  • salt and pepper to taste
  • 1 tablespoon Olive Scene Sicilian Lemon Balsamic Vinegar


  1. Line a baking sheet with parchment paper or lightly grease.
  2. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise.
  3. Cut each of those in half to make two shorter quarters.
  4. Place the eggplant onto the baking sheet with the skin side down.
  5. Brush each piece with olive oil and season with salt and pepper.
  6. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. 
  7. Remove from the oven and sprinkle with vinegar.
  8. Serve hot.