1 eggplant
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
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Slice the eggplant crosswise into ½”-thick slices. Discard the stem end. Place the slices in a single layer on the June Pan. Reserve any slices that don’t fit for another use.
1 eggplant
chopping board
knife
June Pan
Drizzle or brush the eggplant slices with half the oil, then sprinkle with half the salt and pepper. Flip the eggplant slices and season the other side with the remaining oil, salt and pepper.
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
measuring spoons
tongs
pastry brush
Place the eggplant on the middle shelf of the June Oven. Roast 24-26 minutes, until the eggplant is soft and has browned. June will notify you when the eggplant is ready.
June Oven
Remove the eggplant from the June Oven and serve.
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