Directions
- 1Preheat your oven to 400°F (200°C).
- 2Cut the eggplant vertically down the center. Score each half diagonally in one direction, then diagonally in the opposite direction to create a diamond pattern.
- 3Line a baking sheet with parchment paper and generously spray it with avocado oil. Sprinkle salt on each eggplant half. Place the eggplant halves face down on the prepared baking sheet. Bake for about 40 minutes, or until the flesh is tender and the tops are wrinkly.
- 4While the eggplant is baking, heat a pan over medium heat and add the avocado oil. Add the onion slices, tossing frequently to separate the layers. Cook, tossing often, until the onions turn golden brown, then deepen to a rich brown, and become crispy. Transfer the onions to a paper towel-lined plate to drain and remain crispy.
- 5Once the eggplant is roasted, flip the halves over and scoop out the flesh. Chop the eggplant into small pieces to avoid long, stringy bits. Transfer the chopped eggplant to a bowl and mix in the mayonnaise, minced garlic, and fresh lemon juice. Add salt to taste, if desired.
- 6Transfer the eggplant mixture to a serving plate. Place the crispy fried onions in the center. Garnish with paprika around the edges and sprinkle pine nuts in between.
- 7Serve with warm pita bread and enjoy!
Ingredients
- 1 large eggplant
- 2 medium size eggplants
- 1 large onion
- 4 garlic cloves
- 0.5 cup mayo
- 1 juicy lemon lemon juice
- 1 to taste salt
- 1 paprika
- 1 toasted pine nuts
- 0.25 cup avocado oil
- 1 avocado oil spray
- 1 pita bread
Equipment
ovenbaking sheetparchment paperknifepanpaper towelsbowlgraterserving platespoontongs
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