Roasted eggplant is a lush and versatile dish that pairs well with just about everything.
Savory Eggplant
Servings
6 Servings
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 medium eggplant stem end removed, cut into ½-inch thick slices
- ½ teaspoon garlic powder or 1 teaspoon prepared crushed garlic
- ¼ teaspoon crumbled dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
Instructions
- Preheat oven to 450°F. Lightly spray a baking sheet with non-stick cooking spray.
- Place evoo and vinegar in a bowl and whisk together. Add eggplant slices, tossing to coat.
- Place eggplant in one layer on prepared baking sheet.
- Sprinkle evenly with garlic, oregano, paprika, and salt.
- Bake, uncovered, at 450°F for 10 to 12 minutes or until softened.
- Serve hot or at room temperature.
Tips
- If you have extra time, broil on one side for 4 minutes and turn over to broil the other side for 3 minutes to evenly brown.
- Recipe courtesy of Quick & Kosher: Recipes from the Bride Who Knew Nothing by Jamie Geller (Feldheim 2007).
Any vinegar or even lemon juice can work
Thank you very much.
What can I use instead of balsamic vinegar? Thank you.
this looks so good! always looking for recipes that are gluten free..thanks!