Roast Eggplant

Olive oil, salt, and dry heat work wonders with tender rich eggplant.

Prep time: 5 minutes
Cook time: 15-20 minutes
Serves: 4 as a side dish

1 large eggplant, washed, ends cut off, and sliced into pieces into pieces 1/2 inch thick
1 teaspoon salt
2 cloves garlic, crushed
1/4 cup olive oil
2 TB balsamic vinegar

Preheat your oven to 400F.

Lay the eggplant slices in a large baking dish in a single layer (or two baking dishes). Sprinkle with salt and allow to rest for 20 minutes while the oven heats.  When the oven is ready, pour off any water that has collected in the pan.  Mix the garlic, oil, and vinegar, pour over the eggplant, and turn the slices to coat. Arrange once again in a single layer in the baking dish.

Slide the baking dish into the middle rack of the hot oven and bake for 8-10 minutes.  Then turn the slices, and bake for another 5-10 minutes or until eggplant is tender.

Photo and recipe by Tod Dimmick

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