Eggplant Rounds

Makes 16

Total Time: 45 minutes

Vegan, Gluten-free, Grain-free

2 large eggplants

½ cup olive oil

1 tablespoon dried oregano

1 teaspoon sea salt

1 teaspoon ground black pepper

1.      Preheat oven to 400° F. Cut eggplant into half-inch thick slices and place on a parchment lined baking sheet.

2.      Brush olive oil on both sides of rounds and sprinkle with salt, pepper, and dried oregano.

3.      Bake rounds for 30-40 minutes, flipping them halfway, until they are golden in color.

4.      When rounds have cooled, place on a serving platter and serve with hummus, tabouleh, olives, feta, radishes, crackers, etc.