Wednesday, June 1, 2011

Roasted Eggplant

The texture and taste of this eggplant is as unusual as it is awesome. The slices of eggplant had a texture similar to the apples in an apple pie and they soaked up all of the flavor of the balsamic vinegar.

This makes a great simple side dish to accompany almost anything although I ended up eating all of it for dinner one night. :)


Roasted Eggplant
1 Eggplant halved and sliced a 1/4 inch thick
4 tablespoons Balsamic Vinegar
4 tablespoons Olive Oil
2 tablespoons Brown Sugar
In a large bowl mix together balsamic vinegar, olive oil, and brown sugar.

Toss in the eggplant and stir around until thoroughly coated.

Put into a 9 inch pie plate and bake at 375 for about 20-30 minutes (until eggplant is softened and the top has started to brown), stirring once of twice. Serves 4 as a side dish.

1 comment:

  1. I'll try your way. But this is the way I usually do it. I grill the eggplant first, and pour the dressing over it after. I also add lemon zest and mint to the dressing.