Roasted eggplant with lemon and olive oil

Large eggplant (20 oz)
2-1/2 to 3 T olive oil
1 T lemon juice
Salt and pepper

Preheat oven to 400 F. Cut the eggplant in half the long way. Cut each half into 4 long wedges and then cut those in half widthwise. You will have 16 pieces of eggplant, each with some skin on it.

Brush a baking sheet with olive oil and place the eggplant on it, skin side down. Brush each piece with more olive oil and season with salt and pepper. Roast for about a half hour, until it’s browned. Drizzle with the lemon juice and serve with extra salt and pepper, either hot or at room temperature.

And Italian alternative: Sprinkle with rosemary before baking and drizzle with balsamic vinegar instead of lemon juice.