1 lb baby eggplant
2 tbsp grapeseed oil
Salt and pepper to taste
Step 1: Preheat oven to 425 degrees.
Step 2: Cube the eggplant into bite sized pieces. You can peel it if you'd like, but I don't bother. Extra nutrients!
Step 3: Toss the eggplant with oil and salt and spread evenly on a non-stick baking sheet
Step 4: Bake for a total 30 minutes, checking on the eggplant and tossing it around every 10 minutes.
Sliced or chopped tomatoes
Arugula or spinach
Store-bought pesto (I used vegan)
Arrange your plate however you'd like. Drizzle with pesto (mixed with extra water and/or lemon juice to thin it out) and there you go! A quick and easy salad with delicious pesto dressing!