If you want a quick and light snack roasted eggplant or aubergine is the recipe to make. Although eggplant doesn't have as many vitamins as other vegetables (fruit); it is versatile and delicious. Preheat your oven to 400 F. Take one large globe eggplant and slice into one inch to 3/4 inch slices. Leave the skins on because this keeps the eggplant together when taking off the baking sheet. Take a fork and score both sides of the eggplant in a crisscross pattern. Place eggplant on a aluminum foil lined baking sheet. I tried parchment and the eggplant isn't easy to remove on it. Brush olive oil on both sides. Sprinkle one side with salt, pepper, garlic powder, and an herb of your choice such as rosemary, thyme, oregano, or tarragon. Every time I make this I use a different seasoning. This time I used cajun seasoning. Bake 25 to 30 minutes turning eggplant over once half way through. If you like just after eggplant is removed from the oven sprinkle some grated asiago or parmesan cheese. Serve immediately. Enjoy.