Smoky Roasted Eggplant w/ Cuban Mojo Sauce

Easy and delicious roasted eggplant with a crispy brown outside and creamy sweet inside. Eggplant is topped with garlicky Cuban mojo sauce.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F and line 1 medium baking pan with parchment paper. Place the eggplant wedges and olive oil in a large bowl, season with paprika, salt and pepper, then toss to coat well. Arrange the eggplant on the pan in a single layer, then bake in the oven for 30-40 minutes, until the eggplant has softened and is a deep golden color.Place the roasted eggplant on a serving platter, drizzle with the mojo sauce then serve sprinkled with more paprika.

Step 2

Place garlic in a mortar and pestle. Add 1/2 teaspoon of salt and work into a smooth paste.

Step 3

In a small bowl, whisk together garlic, sour orange juice, oil, oregano, cumin. Season with salt and pepper to taste.

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