Name: Lemon Sultana Roasted Eggplant
Yield: 3-4
Ingredients: 2 medium sized eggplants, cut in wedges; Olive oil; Lemon Sultana Marmalata; Salt; Aleppo

Condiments are one of the best ways to create a quick and super tasty dish. They include most of the seasoning you need, and are great as a cooking ingredient, not just cold served as a side dish. In this dish the lemon sultana marmalata adds great sweetness, caramelization and a little acid to the roasted eggplant.

Lemon Sultana Roasted Eggplant

Author

Lior Lev Sercarz

Servings/Yield

3-4

Ingredients

2 medium sized eggplants, cut in wedges
Olive oil
Lemon Sultana Marmalata
Salt
Aleppo

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Directions

Preheat the oven to 375 degrees.
Place the eggplant wedges in a roasting pan or a baking tray lined with parchment paper. Drizzle the eggplant with some olive oil and season with salt and Aleppo chili. Toss the eggplant wedges with half a jar of lemon sultana marmalata, or more if needed.
Roast in the oven for about 30 minutes while flipping the wedges once or twice.
The eggplant should be soft and have a nice caramelized surface.
Remove from the oven and serve. Enjoy.