This was surprisingly delicious, not to mention the lovely golden color imparted to the eggplant. Turmeric is a powerful, anti-inflammatory spice and anti-cancer agent that we all should think of consuming at some point in our lives.  Here you can read more about it.  These were rather addictive and I kept snacking on them before dinner!  You can use the more common, bigger eggplant as well, just make sure to slice them thinly, as the skin tends to be more bitter.  I've never gone to the trouble of salting eggplant.

1 lb sliced Japanese eggplant (0.453 kg)
1/cup olive oil (75 mL)
3/tsp salt (3 mL)
1/tsp turmeric (2 mL)
1/tsp black pepper (1 mL)
1/tsp dried thyme (1 mL)

Preheat oven to 400°F (200°C).

In medium bowl, combine olive oil, salt, turmeric, black pepper and thyme.  Add eggplant slices and toss to coat well.  Place eggplant on cookie sheets and into the oven on the middle shelf.

Turn eggplant discs after 10 minutes.  Check again after 5 minutes and remove eggplant discs that are fully roasted.  Return any that need more time, but keep an eye on them, as they can burn quickly.

Yield:  4 servings
1 serving
188.6 calories
1.2 g protein
18.1 g fat
7.1 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
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