Overnight Marinated Eggplant
Garlicky eggplant marinated overnight in olive oil and lemon juice.
Appetizer, Condiment, Side Dish
crushed red pepper flakes
Halve the eggplants lengthwise. Slice into 1/4-inch slices.
Arrange eggplants in a single layer on baking sheet (you will probably need 2-3 sheets). Drizzle with olive oil and sprinkle with a tiny bit of salt.
Bake eggplant at 450'F for 20-30 minutes. Or, until soft.
In a large bowl, whisk remaining ingredients together. Toss marinade with eggplant. Let refrigerate overnight.
Nutrition Facts (per 1/3 cup): 116 calories, 9g fat, 1g saturated fat, 0mg cholesterol, 51mg sodium, 9g carbohydrate, 2.4g fiber, 0g added sugar, 1g protein, 12mg calcium, 131mg potassium, 17mg phosphorus, 15mg oxalate