Roasted Eggplant with Chimichurri Sauce

Ingredients:

• 2 large eggplants, sliced into 1/2 inch rounds
• 3 tablespoons olive oil
• Salt and pepper to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon red pepper flakes
• Salt to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet. Brush both sides with olive oil and season with salt and pepper.
3. Roast in the preheated oven for 25-30 minutes, or until golden and tender, turning halfway through.
4. While the eggplant is roasting, prepare the chimichurri sauce by mixing together parsley, cilantro, garlic, olive oil, vinegar, red pepper flakes, and salt in a bowl.
5. Serve the roasted eggplant warm, topped with generous amounts of chimichurri sauce.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 250 kcal per serving | Servings: 4 servings