1
Wash your eggplant and cut into 1-inch thick slices, then cut into large cubes.
2
Line a baking sheet with parchment paper and spray generously with avocado oil.
3
Add your eggplant cubes on top, spray again generously with avocado oil and season with salt.
4
Bake in a preheated oven set to 425°F (220°C) for about 40–45 minutes, tossing halfway through, until crispy and golden.
5
Once baked, let the eggplant cool for just a few minutes.
6
In the meantime, chop your cilantro and artichokes.
7
Save the marinade from the artichoke jar and toss it together with the eggplant, chopped cilantro, minced garlic and fresh lemon juice.
8
Add more salt if needed, give everything a really good toss and enjoy.