Fall is right around the corner, which means, lucky us, eggplants are in season. I always opt for Japanese eggplants, as the seeds are smaller and the meat is less bitter. This is one of my favorite ways to prepare it — tossed in a flavorful vinaigrette and roasted in a hot oven until they’re tender and sweet. Read on for more yum.
Balsamic Roasted Eggplant
Serves 2-3 as a side dish
Serves 2-3 as a side dish
5-6 medium sized Japanese eggplants, cut into 1-inch rounds
2 TBSP balsamic vinegar
1 tsp dijon mustard
1 tsp fresh thyme leaves
2 cloves garlic, finely minced
1/3 to 1/2 cup extra virgin olive oil
1/4 tsp sugar
Salt and Pepper to Taste
Get your oven rolling. 425 degrees, please.
In a big ol bowl, start by whisking together the dijon, balsamic vinegar, thyme, garlic, sugar, salt and pepper. Slowly drizzle in the olive oil while whisking. Thanks to the dijon, you’ll get a beautiful thick, rich vinaigrette.
Throw in the sliced eggplant, tossing delicately with the vinaigrette until all pieces are coated evenly. Transfer to a foil-lined baking dish, spreading the eggplant out evenly. If there’s extra vinaigrette, leave that out. You want only a very fine coating of flavor and then a nice, dry roast in the oven. I gave it one last sprinkle of salt before it went in the oven.
1 Comment for Balsamic Roasted Eggplant. Did someone say yum?
fender | September 19, 2008 at 9:02 pm
so good !