1 ½ pounds baby eggplant (about 12 pieces), rinsed and dried

2 tablespoons olive oil

1 head of garlic (separated into cloves and peeled)

1 teaspoon pink Himalayan salt

Freshly ground black pepper

2 lemons, quartered

2 tablespoons fresh parsley or basil, roughly chopped

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Preheat the oven to 400°F (200°C).
Slice the baby eggplants in half lengthwise, making sure they’re all similar in size.
Place the eggplant halves on a parchment-lined baking sheet.
Drizzle the eggplant with olive oil and sprinkle with pink Himalayan salt and freshly ground black pepper.
Add the peeled garlic cloves to the baking sheet, nestling them amongst the eggplant halves.
Roast in the oven for 25-30 minutes, until the eggplant is golden and tender, and the garlic is soft and caramelized.
While roasting, prepare fresh herbs and lemon wedges.
Once done, remove from the oven and let it cool for a few minutes.
Squeeze roasted lemon wedges over the eggplant for a burst of citrus.
Garnish with fresh parsley or basil and serve.

Cheese: Top with feta or goat cheese for added creaminess.

Spicy: Add chili flakes to the olive oil before roasting for heat.

Herb Variation: Try thyme, oregano, or rosemary for a different flavor.

Vegan Option: Already vegan, but pair with a vegan yogurt dip for a creamy contrast.