eggplant & pecans roasted over rosemary & lemon

Criss-cross rosemary stems in bottom of pan, drizzle a dab of olive oil over, just a teaspoon or two. Cover with lemon slices. Cover with eggplant slices. Brush eggplant with olive oil. Add pecans, also brushed with olive oil. I used about 1/4 cup of good olive oil for this big pan all together, I’d guess. Cook at 350 degrees for 25 minutes, then monitor to achieve nice balance of roastedness without burning.
Taken on October 19, 2012 at 01:52PM
Uploaded to Flickr on October 20, 2012 at 07:46PM:


Published by

Dinah from Kabalor

Author. Discardian. GM. Current project: creating an inclusive indie fantasy ttrpg

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