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Roasted Eggplant with Lemon
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- nordic
Ingredients
- 1 large eggplant (2 pounds), cut into 1-inch cubes
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon za'atar (Optional)
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