This is the easiest baked eggplant recipe you will ever make. It requires no chopping and no measuring!

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EQUIPMENT:

• Aluminum pans

SHOP INGREDIENTS:

• Himalayan Pink Salt

• Avocado Oil

• Red Lentil Pasta (optional)

This recipe tastes amazing with my homemade tomato sauce, baked garlic chicken breast, and lettuce avocado salad

INGREDIENTS:

6 baby eggplants

1 head unpeeled garlic

Drizzle avocado oil

Salt, to taste

DIRECTIONS:

1. Preheat your oven to 400˚F/204˚C

2. Place your eggplants on an aluminium tray

3. Add garlic

4. Drizzle oil on the eggplants

5. Bake for about 1 hour, or until the eggplants are soft

6. Once cooled, slice an eggplant the long way

7. Sprinkle with salt to your taste

8. Squeeze out some garlic and smear it on an eggplant half

9. Enjoy with tomato sauce, chicken breast, and lettuce avocado salad

Ariel’s Tips:

• Since every oven is different, play around with the baking time until you achieve your desired texture.

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