Ingredients:

• 1 med. eggplant (cubed)

• 2 tbsp olive oil

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/4 tsp onion powder

Sauce

• 1 tbsp Miyoko’s Vegan Butter

• 3 cloves garlic (minced)

• 3 sprigs rosemary (minced)

• 1/8 tsp salt

• 1 tbsp truffle honey

• juice of 1/2 lemon

Method

• Preheat oven to 425f

• Line large baking sheet with parchment paper and place cubed eggplant on pan

• Drizzle with olive oil, salt, pepper, and onion powder

• Quickly toss then place in oven and roast for 15min. then open oven and toss around with wooden spoon

• Roast for another 15 min. or until browned as desired

• With about 5 min. left for eggplant to roast, heat a small pot on low-med heat and allow to heat through

• Melt Miyoko’s butter then add garlic and saute for 90 sec. then add rosemary and saute for 90 sec. and remove from heat

• Take pan out of the oven and drizzle eggplant with sauce and truffle honey

• Use spoon to stir mixture and evenly coat

• Squeeze eggplant with lemon, serve, and enjoy!