Balsamic Roasted Eggplant
Earlier this week I shared a bunch of tried and true main dishes to make your weeknight cooking a leetle bit easier—today, it’s a little side dish inspiration—this super simple but also super delicious, Balsamic Roasted Eggplant.
Honestly, I wouldn’t really classify it as a “recipe”—there’s really not much to it, but I find that having easy-peasy, healthy sides in your back pocket is such a comfort.
Especially this yummy eggplant! You simply marinate eggplant cubes in a little olive oil, balsamic vinegar and salt for about 10 minutes, turn them onto a couple of sheet pans and pop them into the oven—
And as those little guys roast, they get all creamy soft on the inside and golden brown caramelized on the outside for the perfect balance of texture and sweet and savory flavor.
YUM!!
Addictively good! Bite after bite after bite…😋😋
Balsamic Roasted Eggplant
Makes 4-6 servings
Prep Time: Under 1 hour (mostly hands-free)
Ingredients
2 medium eggplants (about 2 pounds), tops cut off and cut into bite-sized pieces
⅓ cup extra-virgin olive oil
¼ cup balsamic vinegar
Couple of pinches kosher salt
The Recipe
1. Preheat oven to 450ºF.
2. Place the cut eggplant in a large bowl and add the oil, vinegar and salt. Toss and let sit about 10 minutes to marinate.
3. Divide the mixture between 2 large rimmed baking sheets and spread out evenly. Roast for 15 minutes, then switch the pans from front to back and top to bottom to insure even cooking and roast another 15 minutes or so, until the eggplant is getting golden brown and starting to caramelize. Serve immediately.
Enjoy!
