Spicy Roasted Eggplant with Lemon
1 medium eggplant, cut into 1'' cubes
1 slice roasted red pepper (I used the "Delallo" brand, soaked in olive oil and garlic)
2 scallions roughly chopped
1 1/2 T. chopped parsely
1 1/2 T. chopped cilantro
3/4 t. garlic powder
1/2 t. ground red pepper
Juice from 1/2 a lemon
1/4 c. olive oil
1/2 t. salt
1/4 t. black pepper
Preheat your oven to 400 degrees. In a large bowl, combine all ingredients except the liquids. Once mixed, add lemon juice and olive oil. Pour onto a foil lined baking sheet and bake for 30 minutes, until the eggplant is tender. Serve with a side of hummus and fresh veggies for dipping and a couple slices of fresh garlic bread (thin baguette slices, toasted and spread with earth balance and garlic powder).
Serves 2-4, depending on serving size.