Start by
preheating your oven to 450 then mixing together in a small bowl a half a cup
of olive oil, three minced garlic cloves, a tablespoon of ground cumin, ¾ of a
tablespoon of kosher salt, and a quarter teaspoon of crushed red pepper flakes.
Next, cut two
medium sized eggplants into one-inch-thick rounds and arrange them on a
parchment lined baking pan. Brush both sides with the spiced oil then pop them
in the oven. After 20 minutes flip them over them put them back in for another 10
to 20 minutes, or until they are browned to your liking.
They’re great
as a side dish, or make them a main course by serving with a tahini or yogurt
sauce over some greens.
