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