Tarragon-Roasted Eggplant

I usually make eggplant with rosemary, but the asparagus already had that in the dressing, so I grabbed something else from the dried herb shelf.

By the time you're on the fourth blog recipe from a single meal, things get kind of simple.  But I really ended up liking the result and will definitely make this again, so it's going in the blog, where I can find it.  And sometimes it's the simple recipes that people end up enjoying the most.

1 medium eggplant
2 Tb olive oil
salt and pepper to taste
*1/2 tsp dried tarragon

1.  Preheat oven to 400º and line a baking sheet with parchment.

2.  Slice eggplant crosswise into 1/2" thick slices and place in a bowl.  Drizzle with oil and rub it into the slices.  Eggplant is a sponge, so it isn't going to seem like enough.  It will occupy more space as the slices cook, and you don't want these super soggy.

3.  Arrange slices in a single layer on the baking sheet.  Sprinkle with salt, pepper, and tarragon.  Roast for 10 minutes, turn, and roast an additional 10 minutes.  They should be lightly browned, but still hold their shape when you move them.  Serve hot.

Difficulty rating  π