Crispy Eggplant


  • 1 large eggplant
  • 12 tablespoons avocado oil
  • 1/2 teaspoon pink salt


  1. Pre-heat oven to 425 F.
  2. Slice eggplant into fourths and place on a baking sheet.
  3. Drizzle with oil and toss to coat. Sprinkle with salt.
  4. Roast for 12 minutes then flip and roast for another 13 minutes.
  5. Once out of the oven, drizzle with olive oil or whatever you prefer!

Subscribe to my newsletter

Sign up to receive updates and free content not shown on the blog!